Trendy Mango Ice Cream Pops
Ingredients
- 1 cup of ripe mango, pureed
- 1 cup of heavy whipping cream
- ½ can sweetened condensed milk
- 1 tbsp of coconut oil
- 1 tbsp of freeze-dried strawberry powder or red food coloring
- 1 cup of yellow chocolate candy melts
- 6 popsicle sticks
- Mango-shaped silicone molds
Instructions
- Peel and pit the fresh, ripe mangos, then blend the mango flesh until smooth to get 1 cup of mango puree.
- In a large mixing bowl, use a hand mixer to whip the heavy whipping cream until stiff peaks form.
- Add the sweetened condensed milk into the whipped cream and use the low speed to whip with the hand mixer until well combined.
- Add the mango puree, using the low speed of the hand mixer to whip until the mixture is smooth and evenly colored.
- Pour the mixture into the mango-shaped silicone mold (or a freezer-safe container).
- Insert a popsicle stick into each cavity.
- Place the mold in the freezer. Freeze for at least 6 hours or until the ice creams are completely frozen.
- Place the yellow chocolate candy melts in a microwave-safe bowl. *Add 1 tbsp of coconut oil to help thin the chocolate.
- Microwave in 30 second intervals, stirring well after each interval, until the chocolate is completely melted and smooth.
- Line a baking sheet with parchment paper.
- Once ice cream is frozen solid, remove ice cream one by one to quickly dip the ice cream into melted chocolate, ensuring an even coat.
- After each ice cream stick is coated, let fully set in freezer.
- Once chocolate is all set and hardened, the mango ice cream is ready to go!
- *Brush freeze-dried strawberry powder or thin layer of red food coloring to create a gradient effect for that real mango look.
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