This is pretty much the exact same recipe of my Mango Sorbet. Just a little addition of an ingredient. Super refreshing for the summer, super simple and absolutely delicious. It’s perfect for a slumber party or just as an afternoon snack. I am planning on sharing many more popsicle recipes throughout this month and forward.
5 ripe mangoes peeled and chopped (I used Kesar)
40 ml coconut cream (You can use coconut milk, regular dairy milk/cream)
2 tbsp sugar (or more, you may omit the sugar altogether, it’s up to you)
1 tbsp freshly squeezed lemon juice
a pinch of salt
About 1 cup of water to adjust consistency
Add all the ingredients into a blender or a food processor and blend until smooth
Taste before pouring into popsicle moulds and adjust the sweetness.
Freeze for at least 6 hours before devouring.
If you do not have popsicle moulds, you may use paper cups or styrofoam cups, fill them with the mixture, cover them with foil and pierce the popsicle sticks. Enjoy!
Until next time!