Coconut Mango Popsicles

It’s supposed to be over 90°F here the next few days so in preparation I made dairy free, sugar free popsicles. I used Pyure brand Organic Stevia, a stevia/erythritol blend, I found at my local Walmart as the sweetener. It’s nearly same ratio of stevia extract to erythritol I use in my baking but I only need to buy one product instead of two. Decrease the stevia blend by half if you leave out the lime juice. I used the “glass method” for peeling the mangos and it worked pretty well but was a little messy. It involves using the edge of a drinking glass to separate the flesh of a mango from the skin. You can find videos online if you’re interested.

This recipe made 12 1/3 cup sized popsicles. It’ll make more or less depending on the size of your molds, the mangos, and the coconut milk (cans variety in size between 13.5-14oz).

1 can full fat coconut milk

2 mangos, peeled and diced

1/4 cup stevia/erythritol blend

Juice of one lime

Add all ingredients into the large cup of a blender. Puree until smooth. Pour into popsicle molds and place in the freezer. Freeze for at least 8 hours or overnight before eating. Run hot water on the outside of the molds to make removal of the popsicles easier.

About Vandy Roadifer

Vandy Roadifer has a M.S. in Human Nutrition and lives with complex chronic illnesses, which includes many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
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