16 Feb Salted Coconut + Mango Popsicle

I love my treats… and I have to have them on hand for those moments I’m digging in the fridge or freezer.

It has been so hot in Australia I have been craving ice cream so when in doubt I always try to make my own.

Coconut milk is high in fat (the good kind) so it keeps you fuller for longer and also gives your body the fuel it can actually use as useful energy. A good quality coconut milk should have a good source of vitamins and minerals that your body will also enjoy such as manganese, potassium, iron, magnesium, copper and phosphorus.

Mangos are hands down my favorite fruit. They are loaded with vitamin C & A, B6 and have a similar mineral content to coconut milk, copper, magnesium and potassium. They are also a good source of prebiotic fiber, the fiber that feed your gut bugs. Only drawback is they are quite high in sugar so a little goes a long way.

Himalayan salt is laced with minerals essential for almost every bodily function, it is saltier than most normal salt so be careful not to over salt. Adding the salt makes this an indulgent salty but sweet treat to enjoy in moderation.

You will need popsicle moulds for this recipe. They can be purchased from most kitchen stores.

INGREDIENTS: serves 8

/ 1 can organic coconut milk (BPA free can + NO added sugar)

/ 1 ripe mango (cut into 2 cheeks)

/ 2 large pinches of Himalayan salt (or good quality real sea salt)

/ Honey or stevia to taste

/ Optional: milk kefir 1/2 cup

METHOD

Pour can of coconut milk into a large mixing bowl. Cut the mango into 2 cheeks. Cut both cheeks into small 1cm chunks, one side you want to keep as chunks and the other add the the mixing bowl and try to mash the mango up so it releases some of its juices and flavours the coconut milk. Add the salt and taste… if it is not sween enough add x1 table spoon of honey at a time so it is not to sweet. I personally only need x1 Tbs however i have friends that use 2-3 Tbs… its personal. Once all combined and flavoured to your liking evenly add the mango chunks (that you set aside) into the popsicle molds and then fill with the coconut milk mixture. Freeze and enjoy.

This recipe was inspired by a popsicle I had at a recent food truck… although I have ‘healthify’ the recipe it was a great inspiration!!

ENJOY in the heat of summer. They should keep in the freezer for some time if stored properly.