Ingredients
Units
Scale
- 1 ripened mango, cubed
- 1/4 cup coconut juice/water
- 1/4 cup coconut milk
- 3 sprigs mint
- 2-3 Tbsp coconut flakes
- 10-12 medium sized strawberries, halved
- 5-8 red or white cherries, pitted
Instructions
- 1. In a blender, toss in the coconut flakes, mango, mint, & coconut milk. Blend until smooth. Add a few slices of silken tofu for extra protein!
- 2. Pour the mango mixture into the ice pop mold, carefully pouring until the mold is half filled. Place the cap over the ice pop mold & insert the wood sticks. Place the ice pop mold into the freezer for about an hour & to 2.
- 3. Rinse the blender out & toss in the strawberries, cherry, & coconut juice/water. Blend until smooth.
- 4. Remove the ice pop mold from the freezer along with the cap & pour in the strawberry + cherry mixture into the remaining half layer of the ice pop. Cover the mold with plastic wrap to keep out freezer smells & place it back into the freezer for 2-3 hours.
- 5. To enjoy, let the mold sit out at room temperature for 3-5 minutes & then attempt to remove the ice pops from the ice pop mold.
Notes
- Don’t worry about scraping the mango mixture from the side if you poured it into the mold sloppily. When you add the strawberry + cherry mixture later, it’ll be just fine & hardly visible.
- Prep Time: 315
Nutrition
- Serving Size: 10
- Calories: 46
- Sugar: 6
- Sodium: 12
- Fat: 2
- Saturated Fat: 1
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 8
- Protein: 1
- Cholesterol: 0