Mango and Raspberry Popsicles
These mango and raspberry swirl popsicles are super refreshing and the perfect summer treat. They are sweet and something you will want to keep in your freezer all summer long.
Ingredients
- 1 ripe mango
- 2-3 tablespoon honey
- 1-2 pints raspberries
- 1 can coconut cream (14 oz can)
- 2-3 tablespoon maple syrup
Instructions
- In a small saucepan, cook down mango with 2 tablespoons of the honey. When the fruit is soft, blend with an emersion blender. Repeat with the raspberries. (Note: You can use as much honey as you want, sweeten to your desired taste)
- If you want a smooth texture, you can strain the raspberries so the seeds do not end up in the mixture.
- In a small bowl, combine the coconut cream with the maple syrup. Mix until combined.
- Add 2-3 tablespoons to the raspberry mixture. Stir until combined.
- Add mixture to the molds. This is where you can get creative! Alternate the mango, raspberry, and remaining coconut cream in order to get different patterns.
- Close the popsicle mold and add sticks. Freeze overnight. Let the mold sit out for a few minutes before trying to pull out. If they are tricky to get out, run the mold under warm water for a few seconds.