Coconut Mango Popsicles

Last week, I drove down to Los Angeles, CA to eat my heart out. During my foodscapade, I figured getting some fruit in-between all the unhealthy eating would be a good idea. We waddled over to Grand Central Market and found the largest, ripest, most inexpensive mangoes we’ve ever seen. Let me just tell you, we couldn’t pass them up and bought more than we could eat. No surprise. In the end, I’m glad we bought more than enough because we made use of them when we got home to our handy dandy food processor.  We ended up having a mango party and one of my favorites were these coconut mango popsicles. After all, it was a very nice weekend here in San Francisco.

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After indulging and overdosing on the many delicious chocolate chip cookies this past week (because I know you made those cookies from the previous post, right?), you now probably need something to help shed a few inches from that waistline that magically grew. Trust me, I speak from experience. These coconut mango popsicles will definitely help satisfy those late night cravings for sweets without doing major damage in the weight department.

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These popsicles are so easy to make and are a great make-ahead dessert. If the kids are over, they can drizzle chocolate over them or make hand-dipped popsicles then cover them with sprinkles, crushed nuts, or shaved coconut. I had some thin crispy ginger cookies around and just crushed them up. These are so versatile!
Coconut Mango Popsicles
Yield: 6 popsicles depending on the size of your popsicle mold

1 large ripe mango (separate 1/4 of the mango if you want chunks in your popsicles)
1/2 C. granulated sugar
1- can 14oz. Coconut cream

1/2 C. or more semi-sweet chocolate chips – melted

1. Skin your mango and remove the seed in the middle. Discard the seed.

2. In a food processor, puree 3/4 of the mango. If you don’t like chunks of fruit in your popsicle, puree the entire mango. If you do like chunks, cut the last 1/4 of the mango into very small pieces. Set the mango puree and chunks aside.

3. In a small pot, heat sugar and coconut cream over medium high heat. Constantly stir until the sugar has melted. Don’t let the mixture boil.

4. Add the mango puree and chunks.

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5. Pour the mixture into your popsicle molds and freeze overnight.

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6. When ready to eat, melt your chocolate chips and drizzle or dip your popsicles.

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