Active Time
10 Mins
Total (including freezing) Time
5 Hours 10 Mins
Yield
Serves 10
Greg Dupree

How to Make It

Step 1

Whisk together coconut milk and sugar in a small saucepan. Bring to a boil over medium-high. Reduce heat to medium-low, and cook, whisking constantly, until sugar dissolves, about 10 minutes. Remove from heat, and cool almost completely, about 30 minutes. Chill 1 hour.

Step 2

Process flaked coconut, lime juice, salt, 3 cups of the mango cubes, and 1 cup of the coconut syrup in a blender until smooth, about 20 seconds. (Store remaining coconut syrup in an airtight container in refrigerator up to 3 days.) Finely chop remaining 1 cup mango cubes; fold into mixture in blender.

Step 3

Pour mixture evenly into 10 (2-ounce) plastic ice pop molds. Freeze 1 hour. Insert pop sticks, and freeze until solid, about 3 more hours.

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