When my son was little, he would not touch popsicles. It seemed that they were too cold for him. However, he is 5 years old now and he LOVES these Mango Coconut Popsicles. As does his sister. This is the first popsicle recipe I made for both of them and is the first popsicle my daughter tried.
These popsicles are creamier than a regular popsicle. My husband says that they are closer to a creamsicle than to a traditional popsicle. He also thinks that they taste a little like piña colada without the alcohol and pineapple. I haven’t tried a creamsicle or a piña colada, so I can’t tell you if I agree. What I know is that I like these popsicles and both my kids enjoyed them a little bit too much.
The best part is that you can make a double batch and serve one batch as a smoothie and turn the other batch into popsicles. The smoothie is extremely delicious and goes well with a frittata or scrambled eggs in the morning. It works great as a snack too.
These Mango Coconut Popsicles are rich in:
- Healthy fats from the coconut cream
- Vitamin C, vitamin A, and fiber from mango
- Vitamin B6, manganese, vitamin C, potassium, and fiber from bananas
- 1 can (400 ml) coconut cream (not milk!) (*see note)
- 3 cups mango, cubed, frozen or fresh
- 2 big very ripe bananas (each banana cut in 5 pieces; approximately 2 cups)
- Blend all the ingredients in a blender until smooth, pour into popsicle molds, and put the molds in the freezer for a couple of hours. Take the popsicle molds out of the freezer and run hot water on the outside. So sweet and yummy!
You can make a double batch. Enjoy one batch as a smoothie and make popsicles with the other batch.
What is your child’s favorite popsicle flavour?
Source of nutritional information: