Imagine a scorching summer day transformed into a moment of pure tropical paradise with just one bite of these heavenly Creamy Mango Sorbet Pops! These vibrant, silky-smooth frozen treats are not just a dessert—they're an escape to a sun-drenched beach, packed with the luscious sweetness of ripe mangoes and the creamy richness of coconut milk. Whether you're looking to cool down, impress your guests, or simply indulge in a guilt-free pleasure, these sorbet pops are your ticket to instant refreshment and flavor excitement!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: International
Serves: 6 pops
Ingredients
- 2 ripe mangoes, peeled and chopped
- 1/2 cup coconut milk
- 2 tablespoons honey or agave syrup
- Juice of 1 lime
Instructions
- Wash and prepare the fresh mangoes by carefully peeling the skin and cutting the flesh away from the large central seed.
- Chop the mango flesh into small, uniform chunks to ensure smooth blending.
- Place the chopped mango pieces into a high-powered blender or food processor.
- Add the creamy coconut milk to the blender, which will provide a rich, smooth texture to the sorbet.
- Pour in the honey or agave syrup to add natural sweetness and help balance the mango's tartness.
- Squeeze the fresh lime juice into the mixture, which will enhance the flavor and help prevent browning of the fruit.
- Blend all ingredients until completely smooth and no large chunks remain, creating a silky puree.
- Taste the mixture and adjust sweetness if needed by adding a little more honey or lime juice.
- Carefully pour the blended mixture into popsicle molds, leaving a small space at the top for expansion during freezing.
- Insert popsicle sticks into the center of each mold, ensuring they stand straight.
- Place the molds in the freezer and allow to set completely, approximately 4-6 hours or overnight.
- To remove, briefly run the molds under warm water to help release the sorbet pops easily.
- Serve immediately and enjoy the refreshing, tropical treat!
Tips
- Choose perfectly ripe mangoes for the most intense, natural sweetness. Look for fruits that yield slightly when gently pressed.
- For an extra smooth texture, strain the blended mixture through a fine-mesh sieve before pouring into molds.
- To prevent ice crystals, add a tablespoon of corn syrup or vodka to the mixture, which helps maintain a creamier consistency.
- If you don't have popsicle molds, use small paper cups or an ice cube tray as alternatives.
- For a fun variation, sprinkle some toasted coconut flakes or finely chopped mint on the pops before freezing for added texture and flavor.
- Always leave a little space at the top of the mold when freezing to allow for expansion.
- Run molds under warm water for just a few seconds to easily release the sorbet pops without melting them completely.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 18g
Protein: 1g
Fat: 6g
Saturated Fat: 5g
Cholesterol: 0mg
