Mango & Coconut Cookie Ice Pops
Recipe: #31343
January 27, 2019
Categories: Desserts, Snacks, Mango, Birthday, Game/Sports Day, Non-Dairy, Vegan, Vegetarian, Yogurt, , more
"From our Saturday newspaper The Weekend West. Times are estimated."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (40.8 g)
- Calories 109.2
- Total Fat - 10.6 g
- Saturated Fat - 6.7 g
- Cholesterol - 28.5 mg
- Sodium - 79.9 mg
- Total Carbohydrate - 2.6 g
- Dietary Fiber - 0.2 g
- Sugars - 2.3 g
- Protein - 1.7 g
- Calcium - 20.2 mg
- Iron - 0 mg
- Vitamin C - 5 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Place the frozen dessert in a large bowl and stand at room temperature for about 10 minutes or until soft and beat with a wooden spoon until smooth.
Step 2
Meanwhile, process cookies in a food processor to form fine crumbs and then add butter and process until combined and then transfer to a bowl.
Step 3
Peel mango and cut flesh away from stone and process in clean food processor bowl until pureed.
Step 4
Divide evenly (about 1 tablespoon in each), among a 12-hole ice-pop mould (100ml-capacity).
Step 5
Spoon frozen dessert over mango in mould and tap bases to remove any air bubbles and then top with crumbs (about 1 1/2 tablespoon in each), pressing with fingertips. Insert ice-cream sticks and freeze overnight.
Step 6
To serve, run mould under warm water for a few seconds to remove ice pops.
Tips
- 12 wooden ice-cream sticks
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