- 2 Mangos, cubed
- 1/2 cup Coconut Yogurt (Plain or Vanilla)
- 1/2 cup Dairy-free Milk of Choice
- 1/4 cup Coconut Sugar
- 1/2 cup Canned, unsweetened Coconut Cream
- 1 tbsp Honey or Agave
- 1 tsp Vanilla Extract
Add the mango, coconut yogurt, milk of choice, and coconut sugar into your blender. Blend until smooth.
Pour blended mango mixture into your popsicle molds, leaving about ¼ of the mold unfilled. Set in freezer for 30 minutes.
Meanwhile, in a bowl whisk your coconut cream, honey or agave, and vanilla together until smooth.
Remove popsicles from the freezer, then pour coconut cream mixture into the remaining ¼ of the popsicle mold. Add your popsicle sticks to your mold, then freezer for at least 4-6 hours, or until popsicles are completely frozen.
Recipe submitted by Mia Zarlengo, Gathered Nutrition.
Freeze time: 4-6 hours