Mango & Coconut Cookie Ice Pops

12
Servings
15m
Prep Time
0m
Cook Time
15m
Ready In


"From our Saturday newspaper The Weekend West. Times are estimated."

Original recipe yields 12 servings
OK

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 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 & Variations


  • 12 wooden ice-cream sticks

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