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.
- 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
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.