Creamy Coconut Mango Ice Pops

By Tiffany Buchanan / Photography By Fran SP Gealer | June 12, 2015

Ingredients

SERVINGS: Makes 6–8 pops using 4- or 3-ounce molds

10 ounces chopped mango (frozen chunks work well; thaw before using)
1 (14-ounce) can coconut milk (look for brands that don’t have additives)
⅔ cup organic cane sugar
3 tablespoons grated fresh ginger
1 teaspoon vanilla

Instructions

Place all ingredients in a blender and blend until very smooth. (It may take a few minutes to break down the fibrous quality in some mangoes. The smoother the better!) Chill mixture until cold. Pour into pop molds and freeze 4–6 hours or overnight.

Set molds in hot water for 15 to 30 seconds to loosen pops. Then unmold ice pops.

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