This is an excerpt from a post written by Maryanne Cabrera who blogs at The Little Epicurean and is part of POPSUGAR Select Food.

Coconut Mango Popsicles - the little epicurean

July has been quite a whirlwind so far. Hawaii, Cincinnati, and Santa Barbara, CA, all in the span of two weeks. As soon as I arrived home yesterday, I immediately went into the kitchen to whip up these popsicles. With traveling still on my mind, I made what I think vacations should taste like . . . tropical, sweet, and satisfying. The perfect treat to sum up my July so far — coconut mango popsicles!

I'm sure I'm going to be daydreaming all week about my travels. I wish I could live by the beach, dig my toes in the sand everyday, and spend carefree afternoons just waiting for the sunset. Oh well, vacations can only last so long. I guess when I'm feeling bogged down and stressed from all the emails and work that have piled up, I'll just have to step outside with a coconut-mango popsicle in hand and take a breather.

Coconut-Mango Popsicles

Yield: 10 popsicles

Ingredients:
Mango purée:
2 1/2 cups mango chunks, fresh or frozen
1/2 cup pineapple juice
Coconut purée:
1 cup canned coconut milk
2 tablespoons granulated sugar, or desired sweetener
2 tablespoons low-fat yogurt
2 tablespoons water

Directions:

  1. To make mango purée: In a blender or food processor, purée mango chunks and pineapple juice until smooth. Transfer to a bowl and set aside.
  2. To make coconut purée: In another bowl, combine coconut milk, sugar, yogurt, and water. Stir until homogeneous.
  3. Pour 2 tablespoons of mango purée into each popsicle mold. Place in freezer for 15 minutes until almost solid.
  4. Remove mold from freezer. Add 1 tablespoon coconut purée to each mold. Place in freezer for 10 minutes. Add 1 tablespoon mango purée. Insert wooden sticks into each popsicle mold. Freeze for another 10 minutes. Pour remaining coconut purée into molds until liquid reaches the top.
  5. Return mold to freezer. Freeze for at least 4 hours to fully set.

For the full post, head on over to The Little Epicurean.