These swirled pops are a combination of cherry, mango and creamy coconut. As a bonus, they are naturally vegan. We used fresh mango because we prefer the flavor over frozen mango cubes, which can occasionally have an off or slightly fishy taste.
| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | about 12 servings |
Ingredients
- 1 cup cubed ripe mango
- 2 cups coconut milk yogurt
- 1/4 cup unsweetened coconut cream (not cream of coconut)
- 1/2 cup agave syrup
- 1 cup pitted Bing cherries (fresh or frozen)
Instructions
- Blend the mango, 1 cup yogurt, 2 tablespoons coconut cream and 1/4 cup agave in a blender on high speed until smooth. Pour into a liquid measuring cup. Rinse out the blender and repeat the process with the cherries and remaining 1 cup yogurt, 2 tablespoons coconut cream and 1/4 cup agave.
- Pour alternating layers of the mango and cherry mixtures into about 12 ice pop molds. Lightly swirl the two colors together with a pop stick or butter knife. Freeze until solid, at least 6 hours. To release the pops, run the sides of the molds briefly under warm water.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 86 |
| Total Fat | 3 g |
| Saturated Fat | 2 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 1 g |
| Sugar | 12 g |
| Protein | 2 g |
| Cholesterol | 5 mg |
| Sodium | 19 mg |