Mango, Raspberry and Coconut Popsicles

These mango, raspberry and coconut popsicles are a deliciously creamy Summer treat. They're also dairy-free and naturally sweetened!

Course Dessert, Snack

Cuisine vegan

Prep Time 15

Chilling Time 8

Total Time 15

Servings popsicles

Calories 176kcal

Author Shivani Raja

Add the coconut milk, mango, 2 tablespoons of the maple syrup, lime juice and ground ginger to a blender. Blend until smooth and creamy.
Pour about half of this mixture into a jug and set aside. To make the pink layer, add the raspberries and remaining 1 tablespoon of maple syrup to the remaining mixture in the blender and blend well.
Alternate adding each mixture into the ice lolly moulds. Use a toothpick to swirl the layers together. Make sure to leave room at the top of the moulds.
Cover the top of your mould with clingfilm or foil. Use a knife to carefully poke a hole in the clingfilm where you want to place your ice lolly sticks. Insert the ice lolly sticks, ensuring they go down far enough.
Transfer the ice lollies to the freezer overnight to chill.
Once firm, remove from the freezer. Rinse the moulds under a hot tap to release the lollies. Enjoy!

If you wish, you can simply combine all of the ingredients in the blender at once, and then add this to your moulds, rather than creating a pretty swirled effect.
If you do not have an ice lolly mould, you can use washed plastic yoghurt containers or plastic cups. Depending on their size, you may get more popsicles from this recipe.