Coconut Mango Chia Popsicles {Sugar free, Vegan}
Servings Prep Time
8 10minutes
Passive Time
4hours
Servings Prep Time
8 10minutes
Passive Time
4hours
Ingredients
For the mango part
  • 3medium Ripe mangoesI suggest Alphonso mangoes. Choose the juiciest, ripest mangoes available
  • 2large datesAdd more if you want it sweeter, this is how much i prefer.
  • 1/2 LimeSqueezed
  • 1Tbsp chia seeds
For Coconut milk part
Instructions
  1. Soak the dates in hot water for 10 minutes, then throw excess water and deseed the dates. Peel the mangoes and roughly chop into chunks. Squeeze any pulp left on the seed. Add the dates, mango and lime juice into a blender and puree till its a thick, uniform pulp. This pulp should be thick, do not add any water. Taste for sweetness, if mango is not sweet enough, soak more dates and blend again. Place in a bowl, add the chia seeds, stir through and set aside for 30 minutes.
  2. Place the coconut milk in a bowl and add the maple syrup and chia seeds and stir through. Set aside for 30 minutes till it has thickened with the chia seeds.
  3. Fill half the popsicle mould with the mango pulp. Then spoon in the coconut chia mixture till the mould is full. Place the cover and sticks and place in a freezer to freeze atlas 4 hours or overnight.
  4. When you want to serve, places the moulds under boiling hot water for 10-15 seconds. Make sure not to get the water inside the popsicles. Hold the mould upside down, slightly squeeze the popsicle mould in one hand and twist and pull using the stick from the other hand to perfectly unfold your popsicle. It might have slightly melted at this point, so place it on a baking paper lined tray or plate and freeze again for 30 minutes-1 hour. Remove and store in a zip lock and pull out a popsicle whenever in the mood!