Mango Coconut Popsicles
"Mommy...can we have popsicles? Can we please?" is the song I hear daily out of my kids. And why not? Its summer, its HOT out and popsicles are awesome. Except I am all out of popsicles on this particular day that they asked. That was yesterday. Wellllll I did have some, but I hadn't photographed them yet and I wanted to before I handed them out to my kiddos. It was hot yesterday. 104.
We were hanging out outside in the kiddy pool and after my 5 year old asked me for like the 25th time for a popsicle, but who's counting, I gave in and decided the heck with photographing the popsicles I will just give them to the kids and make more.
They were so pretty and swirly I decided to snap a few quick pics afterall. I gave the girls each a popsicle and I quickly snapped pics since as you can see, they were melting. Fast.
Its kind of sad to say I don't exactly remember when I made these popsicles. I instagrammed the above photo back in may when I bought a huge pile of these champagne mangoes on sale at Whole Foods. There was a cute sign saying they were "ugly but tasty "since they were all very very ripe. So I decided to make them into popsicles with the intention of photographing them within the next few days, and, well, life happens so I guess its better late than never, right? Any mango will do for these popsicles, I love all mango varieties but I really I love champagne mangoes. There was a huge tree of them at the house we stayed in when we got married on Kauai 7 years ago and we would pick them and blend up smoothies and mango margaritas with them. In fact, we even had mango margaritas as one of the drinks at our reception, there were that many mangoes. They are seriously, as cheesy as it sounds, nature's candy. So so good.
We (meaning I) make a ton of popsicles most of the year here in Vegas, not just summertime, and most of the time I just fill the molds with extra fruit and yogurt smoothie mix or I blend up different frozen fruits with coconut water and freeze. Really anything is possible with popsicles. I wanted to have vanila beans dispersed throughout these since I love the scent and flavor vanilla adds to recipes, especially the seeds, but as you can see the seeds ended up at the bottom of the molds and the popsicles look like they have pepper on them. Ha ha oh well. They still taste great. I was talking with my kids about what all they wanted to do this summer, a "summer bucket" list of sorts, and my 5 year old decided to write down what all she wanted to do. I realized that summer is already half over, better late than never to write it out right? Plus we have already done a lot of it. Making and eating popsicles is on the list.
More on the list:
Go to the Children's Museum
Go to the Natural History Museum
Go to the park
Water Balloon fight
Backyard Water Blob
Go to the beach
Collect seashells and sea glass
Make sand castles
Watch the sunset
Stay up late
They LOVED being buried in the sand.
My girls are also all about arts and crafts. Some ideas for summertime crafts:
Make glow jars
Sidewalk chalk drawings
And of course FOOD
Have a lunch of just popsicles
Eat watermelon and lots of it
Eat our body weight in cherries
Have dinner on the patio, breakfast too
Eat ice cream - before dinner
Buy fruit at the farmers market and eat it right then and there
Make homemade lemonade
Have a picnic lunch at a park
Visit Brandon in San Diego and eat tons of good food. (And steal his awesome stainless steel table for food photos. Hi Brandon!!)
Mango Coconut Popsicles and our Summer Bucket List
- 5-6 large ripe mangoes
- 1 15 oz can of coconut cream or milk
- 1 vanilla bean
- 2-4 tablespoon honey
- In a blender, blend the mangoes until completely pureed. Add a little water if needed to thin. Chill in freezer for 20 min to make slightly slushy.
- In a small bowl combine the coconut milk or cream, seeds scraped out from the vanilla bean ( discard the pod or add the pod to a bowl of sugar to make vanilla sugar) and add 2 tablespoon of honey. (More honey if a sweeter popsicle is desired
- Divide the coconut mixture between the popsicle molds and freeze for 20 min. Add in the mango and stir to swirl slightly. Add in the sticks and then freeze for 6 hours up to overnight. To remove popsicles from the molds run under cool water and check every minute until loose enough to remove. Gently remove and eat!!!
I use canned coconut milk/cream, the box kind isn't thick enough. I use Native Forest or Natural Value both found on Amazon
(Please do not pin or copy the photos of my daughters. Thank you)