Home > Eat > Recipe > Mango and Passionfruit Coconut Popsicles

Mango and Passionfruit Coconut Popsicles

dairy free
dessert
gluten free
quick
snacks
summer
vegan
vegetarian
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Preparation Time10 MINUTES

Cooking Time0 MINUTES

Resting Time4-5 hours MINUTES

Serves10

LevelEasy


ingredients

400ml canned coconut milk

2 tbsp caster sugar

400g frozen mango

Juice 1 lime

Pulp of 3 passion fruits

50g coconut chips, toasted

1.

In a bowl, whisk together the coconut milk and sugar. Divide between the popsicle moulds and freeze for 20 minutes.

2.

Meanwhile, in a food processor puree the mango with the lime juice then stir through the passionfruit.

3.

Take the popsicle moulds from the freezer and top with the mango and passionfruit mixture. Place a popsicle stick into each of the moulds and freeze for 4 hours or until set.

4.

To remove, dip the moulds briefly in hot water to loosen, then gently take out. Finish by rolling the popsicles in toasted coconut for an added crunch.

 

 

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When temperatures soar, the freezer seems to be the most tempting place to set up camp for the day.

However, with the concern of rapidly defrosting food on our mind, the next-best option is found in the haven of an ice-cold popsicle. Better yet, popsicles with the flavours of the tropics layered in. I always think the next best thing to actually being in the tranquility of a palm tree-lined beach is to eat like you’re there.

You’ll want to anticipate the heat when making popsicles, so make a day or more before the heat really hits as they take a good couple of hours to freeze.

Now with that done, it’s just time to kick back on the imaginative beach and relish in the childlike joy of licking an iced lolly on hot summer’s day, or maybe more than one. Bliss.

Preparation Time10 MINUTES

Cooking Time0 MINUTES

Resting Time4-5 hours MINUTES

Serves10

LevelEasy


ingredients

400ml canned coconut milk

2 tbsp caster sugar

400g frozen mango

Juice 1 lime

Pulp of 3 passion fruits

50g coconut chips, toasted

1.

In a bowl, whisk together the coconut milk and sugar. Divide between the popsicle moulds and freeze for 20 minutes.

2.

Meanwhile, in a food processor puree the mango with the lime juice then stir through the passionfruit.

3.

Take the popsicle moulds from the freezer and top with the mango and passionfruit mixture. Place a popsicle stick into each of the moulds and freeze for 4 hours or until set.

4.

To remove, dip the moulds briefly in hot water to loosen, then gently take out. Finish by rolling the popsicles in toasted coconut for an added crunch.

 

 

SHOW MORE
SHOW LESS

When temperatures soar, the freezer seems to be the most tempting place to set up camp for the day.

However, with the concern of rapidly defrosting food on our mind, the next-best option is found in the haven of an ice-cold popsicle. Better yet, popsicles with the flavours of the tropics layered in. I always think the next best thing to actually being in the tranquility of a palm tree-lined beach is to eat like you’re there.

You’ll want to anticipate the heat when making popsicles, so make a day or more before the heat really hits as they take a good couple of hours to freeze.

Now with that done, it’s just time to kick back on the imaginative beach and relish in the childlike joy of licking an iced lolly on hot summer’s day, or maybe more than one. Bliss.

1.

In a bowl, whisk together the coconut milk and sugar. Divide between the popsicle moulds and freeze for 20 minutes.

2.

Meanwhile, in a food processor puree the mango with the lime juice then stir through the passionfruit.

3.

Take the popsicle moulds from the freezer and top with the mango and passionfruit mixture. Place a popsicle stick into each of the moulds and freeze for 4 hours or until set.

4.

To remove, dip the moulds briefly in hot water to loosen, then gently take out. Finish by rolling the popsicles in toasted coconut for an added crunch.

 

 

SHOW MORE
SHOW LESS
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WRITTEN BY:
Bec Dickinson

Bec Dickinson is a food; stylist, photographer, writer & cake baker currently based between Lond...

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WRITTEN BY:
Bec Dickinson

Bec Dickinson is a food; stylist, photographer, writer & cake baker currently based between Lond...

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WRITTEN BY:
Bec Dickinson

Bec Dickinson is a food; stylist, photographer, writer & cake baker currently based between Lond...

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Katherine 5 months ago

I tried to make frozen yoghurt last week but it’s turned into a brick and I’m not sure why! I used Fage and a punnet of strawberries (that I cut up and put some sugar on for a day), mixed them all up together and popped into a couple of clean ice cream tubs. I thought it would be fine, but… Had to use a bread knife to cut some off after it’d been out the freezer for half an hour! It tastes nice though, once it’s defrosted a bit.

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Bec Dickinson 5 months ago

Hi Katherine,
Thanks for your comment! That must’ve been such a disappointment to find.
The problem with making frozen yoghurt is that because of yoghurts high water content and lower fat content you can get a frozen ice-block from the water crystals rather than a creamy texture. The best thing to do is use full fat yoghurt, and add another creamy element so you can get a creamier result rather than icy, such as cream, mascarpone or labneh. And as you did with strawberries, add sugar (or even honey or maple) which helps to stop the formation ice crystals.

I hope this helps! And all the best with your future fro-yo endeavours!

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dairy free

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quick

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snacks

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