Mango and Coconut Dairy-Free Popsicles
August is like the Sunday of summer. You’ve got time on your hands but you can’t avoid the niggling feeling that real life (that’s September) is just around the corner. So what should you do? Mope around in your pyjamas, lamenting the impending loss of ice creams and sea spray? Not on our watch!
On the face of it, this is a recipe for Mango Coconut Popsicles by the super talented chef My Vegan Minimalist. But really, this is a recipe for everlasting summer. Blend a bit of the tropics (coconut, banana and mango) with our creamy hemp seed milk to make the perfect popsicle, then dip it in dark chocolate and sprinkle them in cocoa nibs and coconut. We want you to eat these with grass between your toes, sun (read: rain) on your skin, speakers blaring, sprinklers on. But we also want you to keep making these all year long – when the kids are back at school, university libraries are full and it’s no longer acceptable to leave work at 4PM for an Aperol Spritz (dark times) – for an endless taste of summer.
- 150ml coconut milk
- 150ml hemp milk
- 1 tsp vanilla essence
- 1 banana
- 300g frozen mango
- 300ml orange juice
- Half a lime (juiced)
- 2 tsp maple syrup
Method
Stir coconut milk, Good Hemp Creamy Seed Milk and vanilla extract in a jug until all mixed together.
Spoon 1/8 cup of coconut mixture into your popsicle moulds.
Freeze for 20 minutes.
In the meantime, prepare your mango mixture by blending the rest of the ingredients (banana, mango, orange juice, lime juice, maple syrup) with 200ml of water.
Pour the mango mixture over your slightly frozen coconut mixture.
Freeze overnight and top off with desiccated coconut, melted dark chocolate and cocoa nibs before serving.