Coconut Mango Pops

Name: Coconut Mango Pops
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 to 6 servings
Ingredients: 2 small dried ancho chiles, stemmed and seeded (or 2 tablespoons ancho powder); 1/2 cup shredded sweetened coconut; Zest of 1 lime; 2 tablespoons sugar; 2 large ripe mangos; Flaky salt, for garnish

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Level: Easy

Total: 15 min
Active: 15 min

Yield: 4 to 6 servings

These are inspired by a Mexican treat that coats mango in chile and lime. It's so refreshing and delicious! I like to add a little coconut, in a Southeast Asian-inspired move.

Level: Easy

Total: 15 min
Active: 15 min

Yield: 4 to 6 servings

Ingredients

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2 small dried ancho chiles, stemmed and seeded (or 2 tablespoons ancho powder)

1/2 cup shredded sweetened coconut

Zest of 1 lime

2 tablespoons sugar

2 large ripe mangos

Flaky salt, for garnish

Directions

Watch how to make this recipe.

Special equipment:

10 to 12 lollipop sticks or other wooden or plastic skewers or sticks

Put the ancho and coconut in an electric spice grinder and pulse until ground. (You don't want it too fine; a tiny bit coarse is great.) Combine this mixture with the lime zest and sugar in a bowl and toss to combine.
Cut an end from 1 mango so it sits straight. Use a sharp knife to cut down and peel off the skin. Cut the flesh from the mango in planks, getting as close to the pit as you can. Cut the planks into wide pieces (you'll get 5 to 6 pieces out of 1 mango). Repeat with the remaining mango to get 10 to 12 pieces total.
Stick a lollipop stick in each piece of mango and sprinkle them all over with the coconut-chile mixture. Sprinkle lightly with the flaky salt and serve.