Ingredients

The following ingredients have 10 Servings
  • 1/4 C (20g) Shredded Unsweetened Coconut (optional)
  • 1 C (254g) Nut Milk (divided (I use homemade cashew))
  • 1 C (250g) Full Fat Coconut Milk (from a can, whisked, divided)
  • 2 C (310g) Mangos (peeled and diced, about two)
  • 4 Tbs Raw Local Honey (or sweetener of choice, divided)
  • 3/4 tsp Matcha Green Tea (I use Encha Organic Latte Grade)

Instruction

  • (Optional) Toast shredded coconut in a dry skillet, on medium low heat, tossing and stirring frequently for 3-4 minutes, or until golden. Be sure to keep a close eye on it as it goes from toasty to burnt in no time!  Set aside.
  • In a high speed blender add 1/2 of the nut milk and 1/2 of the coconut milk. Add the mangos and 2 Tbs of honey. Blend on high speed until smooth and creamy, about 30 seconds. Divide this mixture evenly between the popsicle molds, filling to a little over 1/2 way. Freeze for 15 minutes. 
  • Rinse out the blender pitcher and add the remaining nut and coconut milk, 2 Tbs of honey and matcha green tea. Blend on high speed until the mixture is smooth and creamy, about 30 seconds. Pour over top of mango mixture into popsicles molds. Fill popsicle molds, leaving about 1/8" (3mm) head room at the top. Use a knife or skewer to gently mix the two if a feathering design is desired. Freeze for another 45 minutes, then add the popsicle sticks (without adding the lid - I find it useless and a pain) then sprinkle base of popsicle with toasted coconut (optional).  Freeze overnight. 
  • To release the pops, turn the mold on its side and run water over the the mold on both sides. Gently wiggle the popsicle stick to remove the popsicle... be careful here, as the stick can break. Store between small pieces of parchment in a lidded container in the freezer for up to two weeks.