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Raspberry-Mango Popsicles

  • Yield: 10 popsicles

Ingredients

Raspberry Mixture

  • 6.75 ounces full fat coconut milk (half of a 13.5 oz can)
  • 1/3 cup honey
  • pinch of salt
  • 1/2 Tbsp white rum
  • 1 1/4 cups raspberries

Mango Mixture

  • 6.75 ounces full fat coconut milk (half of a 13.5 oz can)
  • 1/3 cup honey
  • 1 tsp lime zest
  • 1 tsp lime juice
  • pinch of salt
  • 1/2 Tbsp white rum
  • 1 1/4 cups diced mango

Add In

  • 1/2 cup raspberries, sliced

Instructions

  1. For the raspberry layer, combine coconut milk, honey, salt, white rum, and raspberries in a food processor and process until smooth. For the mango layer, combine coconut milk, honey, lime zest, lime juice, salt, white rum, and mango in a food processor and process until smooth.
  2. Use a liquid measuring cup to fill each mold with a layer of raspberry mixture; freeze for 20 minutes. Top with sliced raspberries; use a liquid measuring cup to fill each mold with a layer of mango mixture; freeze for 20 minutes. Top with remaining raspberry mixture and freeze for 45 minutes, then insert popsicle sticks and freeze overnight. To unmold, let popsicles stand at room temperature for 5 minutes. Carefully remove from molds and serve.

Notes

You may have extra mango mixture – layer with vanilla yogurt and top with toasted coconut, cashew & mango granola for a parfait. The white rum prevents the popsicles from freezing too firmly.


Nutrition

  • Calories: 162
  • Carbohydrates: 26
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