Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Coconut-Mango-Cherry Ice Pops
Getting reviews...
- Level: Easy
- Total: 10 min (plus 6 hr freezing)
- Active: 10 min
- Yield: about 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 86
- Total Fat
- 3 g
- Saturated Fat
- 2 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 1 g
- Sugar
- 12 g
- Protein
- 2 g
- Cholesterol
- 5 mg
- Sodium
- 19 mg
These swirled pops are a combination of cherry, mango and creamy coconut. As a bonus, they are naturally vegan. We used fresh mango because we prefer the flavor over frozen mango cubes, which can occasionally have an off or slightly fishy taste.
- Level: Easy
- Total: 10 min (plus 6 hr freezing)
- Active: 10 min
- Yield: about 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 86
- Total Fat
- 3 g
- Saturated Fat
- 2 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 1 g
- Sugar
- 12 g
- Protein
- 2 g
- Cholesterol
- 5 mg
- Sodium
- 19 mg
Ingredients
Directions
- Blend the mango, 1 cup yogurt, 2 tablespoons coconut cream and 1/4 cup agave in a blender on high speed until smooth. Pour into a liquid measuring cup. Rinse out the blender and repeat the process with the cherries and remaining 1 cup yogurt, 2 tablespoons coconut cream and 1/4 cup agave.
- Pour alternating layers of the mango and cherry mixtures into about 12 ice pop molds. Lightly swirl the two colors together with a pop stick or butter knife. Freeze until solid, at least 6 hours. To release the pops, run the sides of the molds briefly under warm water.
