These popsicles are creamy from the coconut milk, with a little bit of crunch from the berries. I prefer to use frozen instead of fresh raspberries because they won't turn the entire popsicle mixture a pink color when mixed in, and will stay suspended as little rosy flecks.
- 2 Mangoes
- 2/3 cup Coconut Milk
- 1-2 Tbsp Honey personal preference, I like it sweeter
- 1/2 tsp Vanilla
- 3/4 cup Frozen Raspberries roughly chopped
Remove the skin from the mangoes and cut the fruit out from around the pit. Discard skin and pit.
Add all ingredients except raspberries to a high powered blender (like the Blendtec) or food processor. Process until completely smooth.
Stir in the chopped raspberries and pour mixture into popsicle molds.
Freeze until solid, about 6 hours or more.
I used regular Tovolo popsicle molds, so this recipe makes just enough for these molds.
Serving: 1popsicle | Calories: 112kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Sodium: 4mg | Potassium: 170mg | Fiber: 1g | Sugar: 13g | Vitamin A: 11.9% | Vitamin C: 29.3% | Calcium: 1.4% | Iron: 5.7%