Mango Coconut Popsicles
Makes 2 Servings
Macros: 156 Cal, Fat 11g, Carbs 14g, Fibre 1g, Protein 1g
1 cup Frozen Mango
1/2 cup Canned Coconut Milk (divided)
Blend mango and 3/4 of the coconut milk in a food processor or blender until smooth.
Roughly scoop mango puree into 3oz. paper cups.
Spoon remaining coconut milk into each cup to fill in the gaps around the mango. This will create a swirl effect when frozen.
Insert popsicle sticks in the middle. Place in freezer for 4 hours or until completely frozen.
No Coconut Milk: Use almond milk or cashew milk instead.