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    Home - Frozen Treats

    Published: Jun 30, 2014 Β· Modified: Oct 5, 2021 by Amanda Powell Β· This post may contain affiliate links.

    Mango Coconut Popsicles

    Jump to Recipe Print Recipe

    The more incredible tropical mango coconut popsicles. These are creamy treats with a nice coconut almond crunch.Β 
    mango-coconut-popsicles-white-chocolate-almond

    My whole family is addicted to mangoes. Mangoes are bought in bulk in our house and there were a few times where we purposely incorporated mango into every meal of the day. Is it a little weird? I guess so. But I really wouldn't have it any other way!

    For this recipe, I used champagne (AtaΓΊlfo) mangoes because that is what I had on-hand, but regular mangoes would work just as well. The flavor of theΒ AtaΓΊlfo is, in my opinion, more delicate, but more sweet than your average mango. It is less fibrous too, which is beneficial for popsicles and even making smoothies. since they are smaller in size, you do end up having to use more than you would with a regular mango.

    mango-coconut-popsicles

    Please don't mind the red sparkly nails. I really need to remember to do shots like this when my nails aren't painted. I had to do a patriotic mani for my other blog.

    Back to the mango coconut popsicles... the mango is bright and the coconut yogurt is so creamy, it melts in your mouth. My favorite part is the coconut almond and white chocolate. The almonds are very coconuty (is that word?) and give a really satisfying crunch. (I prefer to mix in large pieces of almond with a more ground almond for added texture) and paired with the white chocolate and mango, you get a super sweet, crunchy, summery moment of bliss. It's phenomenal.

    mango-coconut-almond-popsicles

     

    Mango Coconut Popsicle – Blue Diamond Tastemakers

    Amanda Powell
    Print Recipe Pin Recipe
    Servings 10 popsicles

    Ingredients
      

    • 1 Β½ mangoes 4 champagne mangoes, peeled and seed removed
    • Β½ cup sugar divided
    • Β½ cup coconut yogurt I used Chobani, plus ΒΌ cup
    • ΒΌ cup melted white chocolate
    • ΒΌ cup crushed Blue Diamond Coconut almonds

    Instructions
     

    • Puree the mango with ΒΌ cup of sugar. Mix in ΒΌ cup of coconut yogurt.
    • Divide the mango puree among the popsicle molds.
    • Mix the remaining sugar with the coconut yogurt and layer the yogurt over the mango puree.
    • Insert your popsicle sticks - remember to leave enough space for you to hold your popsicle!
    • Freeze for about 4 - 5 hours.
    • Dip the tips of your popsicles in the melted white chocolate, then dip in the coconut almonds. Press gently against the almonds to ensure they stick to the chocolate.
    • Freeze for another 5 - 10 minutes and enjoy!
    Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire

     

     

    *This post is sponsored by Blue Diamond Almonds, but of course, everything said here is 100% me! πŸ™‚
    « Peach Crumble Ice Cream Recipe
    Peanut Butter Banana Cake with Creamy Nutella Frosting »

    About Amanda Powell

    Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

    Reader Interactions

    Comments

    1. Susan - ofeverymoment says

      July 02, 2014 at 1:29 am

      These look so yummy, what a creative idea to add nuts to a popsicle! I love your recipes!

      Reply
    2. Lyndsay // Coco Cake Land says

      July 01, 2014 at 4:18 pm

      ooooh i love me some homemade popsicles! such a fun idea to dip into white chocolate then roll into nuts after!!

      Reply
    3. Brandy @ MommySplurge says

      June 30, 2014 at 12:07 pm

      That photo of your daughter is TOO precious. Pinned it!

      Reply

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    Hi, I'm Amanda! I am the baker and photographer behind A Cookie Named Desire. I'm a world traveler (sometimes) with a major weakness for cookies and cheese. While I'm mostly self-taught, I recently received a degree in Food Science!

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