My three kids are arguably among the fussiest eaters on the planet. This remains true even when it comes to dessert. The fact that these were met with resounding approval from all of them coupled with the fact they are healthy enough to serve for breakfast, make them a winner in my book. This brilliant recipe is from Sneh Roy who writes the wonderful blog at www.cookrepublic.com – it is certainly something I will be making all summer long. They are reminiscent of Mango Weiss Bars but take 5 minutes to prepare and only have 5 (natural) ingredients in them. I am also contemplating making a cheeky adults pina colada version where I substitute the mango for pineapple and add a splash of rum in for some summertime fun. I got 13 large icy poles out of the mixture.
Mango and Coconut Cream Pops
2 cups frozen mago, roughly chopped
1 ripe fresh mango, peeled and chopped (I love Kensington Pride mangoes)
juice of 1 small lime
1 (400g) can of coconut cream
1 tspn vanilla extract
4 tbspn maple syrup
Place the frozen and fresh mango in a blender with the lime juice and blend until smooth and thick. Transfer to a measuring jug for easy pouring.
Place the coconut cream, vanilla and maple syrup in the same (unwashed) blender and process until just blended.
Fill the icy pole moulds alternating between the mango and coconut mixtures.
Insert paddle pop sticks and freeze for at least 5 hours or overnight.
To remove from the mould, simply hold the mould under hot running water for a few seconds and then slide off.
I removed all the icy poles and then stored them individually in snap lock bags so I could reuse the moulds.