Mango Coulis And Cream Ice Lollies

1. 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. 2

   Place in to a pouring container

3. 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. 4

   Blitz until smooth and creamy (taste and add extra maple / cinnamon if needed)

5. 5

   Pour the coulis gently in to the bottom of your ice lolly moulds followed by the cream (gently!)

6. 6

   Repeat to create different patterns and swirls

7. 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. 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!

* Per serving · 4 servings · Values may vary.