Ingredients
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For the Popsicle Base:
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2 large ripe mangoes, peeled and chopped
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2 medium-sized very ripe avocados, flesh only
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1/4 cup unsweetened almond milk
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1 tbsp raw agave nectar
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Juice from half a lime
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For the Popsicle Swirl:
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Optional: 1/4 cup coconut flakes, toasted (for additional crunch)
Directions
Subtitle: A tropical twist on traditional popsicles made with ripe mangoes, creamy avocados, and a hint of lime juice!
Ingredients:
For the Popsicle Base:
– 2 large ripe mangoes, peeled and chopped
– 2 medium-sized very ripe avocados, flesh only
– 1/4 cup unsweetened almond milk
– 1 tbsp raw agave nectar
– Juice from half a lime
For the Popsicle Swirl:
– Optional: 1/4 cup coconut flakes, toasted (for additional crunch)
Instructions:
1. In a blender, combine the mango, avocado, almond milk, agave nectar, and lime juice until smooth.
2. Pour the mixture into popsicle molds, leaving about 1/4 inch at the top. If using the optional coconut flakes, sprinkle them evenly over the mixture.
3. Insert sticks and freeze for at least 4 hours or until solidified.
Direction:
To remove the popsicles from the mold, run warm water under the bottom of each mold for a few seconds. Gently shake the mold back and forth to loosen the popsicles, then lift them out. Serve immediately or return the popsicles to the freezer for up to 1 week.
Note: You can also use your favorite dairy-free yogurt as a base instead of the almond milk and agave nectar if you prefer.
Steps
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1
Done
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In a blender, combine the mango, avocado, almond milk, agave nectar, and lime juice until smooth. |
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2
Done
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Pour the mixture into popsicle molds, leaving about 1/4 inch at the top. If using the optional coconut flakes, sprinkle them evenly over the mixture. |
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3
Done
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Insert sticks and freeze for at least 4 hours or until solidified. Direction: To remove the popsicles from the mold, run warm water under the bottom of each mold for a few seconds. Gently shake the mold back and forth to loosen the popsicles, then lift them out. Serve immediately or return the popsicles to the freezer for up to 1 week. Note: You can also use your favorite dairy-free yogurt as a base instead of the almond milk and agave nectar if you prefer. |
