Mango Coconut Pops
Kim Ronzoni's Kitchen

Mango Coconut Popsicles

A healthier, and naturally sweetened popsicle made with mango, coconut, pineapple juice, honey and a little mascarpone cheese. Mangoes, also known as the “king of fruits”, is one of the most popular and nutritionally rich fruits with a unique pine-like flavour, fragrant taste, and colour, making it a “super fruit”. Mangoes are rich in pre-biotic dietary fibre, vitamins, minerals and poly-phenolic flavonoid antioxidant compounds (known to offer protection against certain cancers). Mangoes are an excellent source of Vitamin A, a good source of potassium, Vitamin B6, Vitamin C and Vitamin E.


INGREDIENTS

Mango Puree
  • 4 c. (approx. 2 large) ripe mango, cubed
  • ¾ c. unsweetened pineapple juice
  • 1 tbsp. honey
Coconut Mascarpone Puree
  • 1 ⅔ c.( 400 ml can) unsweetened coconut milk
  • ¼ c. Mascarpone fresh soft cheese
  • 3 tbsp. honey

DIRECTIONS

(MAKES APPROX. 9 LARGE POPS)
  1. In a blender or food processor, puree mango, pineapple juice, and honey until smooth. Transfer mango puree to a pourable bowl or large measuring cup. Rinse blender with water.
  2. Add coconut milk, mascarpone cheese and honey to the blender, whir until well mixed.
  3. Pour a little mango puree into each popsicle mold (alternating purees in thirds, or half if your short on time). Freeze mango puree in freezer for 20 min.
  4. Remove mold from freezer, add a layer of coconut mascarpone puree to the partially frozen mango puree. Return mold to freezer for an additional 20 min.
  5. Remove mold from freezer, top off with remaining mango puree and add popsicle sticks to the mold.
  6. Return mold to freezer for 5-6 hrs. until fully set.
  7. To release frozen popsicles, run mold under warm water for 30-60 sec. than pull gently to remove.