Golden Milk Mango Popsicles With Coconut
Golden milk meets summer treat. These creamy, anti-inflammatory popsicles are dairy-free, refined sugar-free, and kid-approved.
Servings: 9 popsicles
Calories: 111kcal
Equipment
Ingredients
- 3 cups frozen mango chunks (thawed slightly)
- 1 cup canned coconut milk (full fat)
- 1½ tsp ground turmeric
- 2 TBSP raw honey (or pure maple syrup)
- 1 TBSP fresh lemon or lime juice
- ½ tsp ground black pepper
- ½ tsp ground ginger
- ½ tsp vanilla extract
Instructions
- Add everything to a blender and blend on high for 60 to 90 seconds until completely smooth.
- Taste and adjust. Add more honey if you want it sweeter, more lemon for brightness.
- Pour into popsicle molds, leaving 1/4 inch at the top. Tap out air bubbles and insert popsicle mold top.
- Freeze for at least 4 to 6 hours or overnight.
- Run the mold under warm water for about 10 seconds to release. Serve immediately or wrap in parchment, place in a freezer-safe bag, and freeze for up to 3 months.
Notes
- For a creamsicle version swap, 1/2 cup of the mango for canned pineapple.
- For kids, try decreasing the turmeric to 1 teaspoon so it's milder.
Nutrition
Serving: 1popsicle | Calories: 111kcal | Carbohydrates: 14g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Sodium: 5mg | Potassium: 178mg | Fiber: 2g | Sugar: 12g | Vitamin A: 596IU | Vitamin C: 22mg | Calcium: 12mg | Iron: 1mg