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Mango-coconut creamsicle

Mango-coconut creamsicles

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Ingredients Summer tastes just like these cooling creamsicle treats – and they’re healthy too! If you can’t find mangoes, any non-acidic fruit would be delicious in the creamsicle: strawberries, blueberries and banana would all be good substitutions. 450 g mango flesh (about 2 large mangoes) ½ vanilla bean, seeds scraped ¼ lime, juiced 1 can […]

Ingredients

Summer tastes just like these cooling creamsicle treats – and they’re healthy too!

If you can’t find mangoes, any non-acidic fruit would be delicious in the creamsicle: strawberries, blueberries and banana would all be good substitutions.

  • 450 g mango flesh (about 2 large mangoes)
  • ½ vanilla bean, seeds scraped
  • ¼ lime, juiced
  • 1 can (270 ml) whole coconut milk

Equipment

  • Popsicle mould
  • 10 wooden popsicle sticks
  • Blender

Method

In a high-speed blender, combine all ingredients and blend on high until smooth and creamy.

Pour into your popsicle moulds, allowing a little room for expansion at the top.

Freeze for 30 minutes, then insert popsicle sticks. Freeze for a further 2-3 hours, until fully frozen.

To enjoy, run the mould under a little hot water to loosen the creamsicle.