Mango Coulis And Cream Ice Lollies – a delicious recipe with mango, water, cinnamon, coconut milk, vanilla seeds, maple syrup. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In to a nutri bullet / blender place about 250g mango, 3/4 cup water and blitz (if you taste it and it's not sweet enough add a little maple syrup)
2
Place in to a pouring container
3
In to the nutri bullet place 1 cup coconut milk + the rest of your mango +1/2 tsp cinnamon + 1/4 tsp vanilla seeds + 1 tsp maple syrup
4
Blitz until smooth and creamy (taste and add extra maple / cinnamon if needed)
5
Pour the coulis gently in to the bottom of your ice lolly moulds followed by the cream (gently!)
6
Repeat to create different patterns and swirls
7
Place lolly pop sticks in to the centre and put in to the freezer to set for approx 6 hrs until completely frozen
8
Tip: grease the insides of your lolly pop moulds with a little coconut oil and then freeze the tray for about 30 minutes before pouring in your coulis / cream, this will stop the pops from sticking too much and being hard to release!
107
kcal
Calories
2
g
Fat
20
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: 400 grams mango flesh, 3/4 cup water, 1/2 teaspoon cinnamon, 1 cup coconut milk, and more.
Yes, Mango Coulis And Cream Ice Lollies 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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