Mango-Coconut Paletas – a delicious recipe with coconut milk, sugar, coconut, lime juice, kosher salt, fresh mango. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Whisk together coconut milk and sugar in a small saucepan. Bring to a boil over medium-high. Reduce heat to medium-low, and cook, whisking constantly, until sugar dissolves, about 10 minutes. Remove from heat, and cool almost completely, about 30 minutes. Chill 1 hour.
2
Process flaked coconut, lime juice, salt, 3 cups of the mango cubes, and 1 cup of the coconut syrup in a blender until smooth, about 20 seconds. (Store remaining coconut syrup in an airtight container in refrigerator up to 3 days.) Finely chop remaining 1 cup mango cubes; fold into mixture in blender.
3
Pour mixture evenly into 10 (2-ounce) plastic ice pop molds. Freeze 1 hour. Insert pop sticks, and freeze until solid, about 3 more hours.
355
kcal
Calories
1
g
Fat
88
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 (13.5-oz.) can well-shaken coconut milk, 1 cup granulated sugar, 1/4 cup sweetened flaked coconut, 2 tablespoons fresh lime juice (from about 1 lime), and more.
Yes, Mango-Coconut Paletas falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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