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Servings: 8
Prep Time: 20 minutes
Course: Mango Snack Recipes
Cuisine: Vegan Mango Recipes, Vegetarian Mango Recipes
Keyword: Kid-Friendly Mango Recipes, Mango Snack Recipes

INGREDIENTS

  • 3 mangos (about 3 pounds), peeled, pitted and diced or diced frozen mango
  • 6 ounces raspberries
  • 6 ounces blueberries
  • 2 cups coconut water
  • 2 tablespoons light agave nectar
  • Gently push raspberries into bottom of Popsicle mold. Place diced mango into mold on top of raspberries, top with blueberries. In a liquid measuring cup, mix coconut water and agave nectar, pour into each mold, about ¼ inch from the top. Insert Popsicle sticks into each pop mold. Freeze overnight. Remove from molds and serve immediately.


    Nutritional analysis per serving: Calories 118; Protein 1 g; Carbohydrates 30 g; Fat 1 g; 1% Calories from Fat; Cholesterol 0 mg; Sodium 16 mg; Potassium 358 mg; Fiber 4 g

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