1 ½mangoes4 champagne mangoes, peeled and seed removed
½cupsugardivided
½cupcoconut yogurtI used Chobani, plus ¼ cup
¼cupmelted white chocolate
¼cupcrushed Blue Diamond Coconut almonds
Instructions
Puree the mango with ¼ cup of sugar. Mix in ¼ 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!
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