Mango Ice Cream Pops
Made with 5 ingredients only, and ready in no time, this vegan, non-dairy ice cream combines delicious mango with creamy coconut milk, anti-inflammatory turmeric and antioxidant-packed blueberries in a very easy and delicious summer delight.
Servings: 4
Ingredients
- 2 ripe mango fruits peeled, pitted and frozen (I had frozen fruits in the freezer, but you can use fresh as well)
- 1 cup full fat coconut milk
- 1 tsp turmeric powder
- 1/2 cup blueberries fresh or frozen
- 2 tsp pure maple syrup
Instructions
- Add the frozen mango into the food processor with the coconut milk, and process to obtain a smooth puree.
- Add turmeric and pulse to incorporate.
- Divide the mixture into the popsicle molds.
- Add the rest of the coconut milk with the maple syrup into the blender, and process.
- Evenly pour the mixture on top of the mango puree.
- Add the blueberries into the blender and pulse to obtain a chunky puree.
- Evenly pour on top of the pops.
- Add the ice cream sticks and freeze for at least 5 hours before serving.
Notes
