Mango Coulis and Cream Ice Lollies

Mango Coulis and Cream Ice Lollies

I am writing to you all from a “not so sunny” Thailand. It seems we have chosen the monsoon month to travel and have thus far endured 3 full days of rain. Ever the optimist I am hoping that tomorrow brings sunshine and more sunshine…. otherwise I fear I might be coming back to London a few shades of ghostly white lighter than I was before. However, despite the rain, wind, thunder and lightning (on repeat) I feel myself unwinding and relaxing and am certainly enjoying the feeling of being away from the chaos of city living and being able to reflect.

Ironically I hear that the UK’s being bathed in sunshine at the moment, so I decided to send you all some love from Thailand (in the hope that you all send me back some sun!) with my mango coulis and cream pops. The easiest and quickest things to make with very few ingredients needed. These are sweet and creamy the perfect refreshment from the mid-afternoon sun. I use Aroy-D coconut milk which I get from Perfectly Paleo. It’s the best coconut milk I have used as it’s free from added preservatives and stabilisers. It is also conveniently packaged in a carton meaning it is BPA free, unlike alternative canned varieties. For the deliciously rich creaminess always try to find a coconut milk which is at least 60% coconut extract.

mango paleo ice lolly

Mango Coulis and Cream Pops
 
Prep time
Cook time
Total time
 
Sunshine on a stick. Super quick and easy mango coulis and cream pops. These are simply delicious and look great too with no need for any added sugar.
Author:
Recipe type: Treat, Dessert, Sweet
Serves: 4
Ingredients
  • 1 very ripe mango (the riper the sweeter) / about 400g of mango flesh
  • ¾ measuring cup water
  • ½ tsp cinnamon
  • 1 cup coconut milk (shake the can before you pour it in to the cup)
  • ¼ tsp vanilla seeds (or extract)
  • 1 or 2 tsp maple syrup (if your mango isn't ripe enough or you need to sweeten)
Instructions
  1. In to a nutri bullet / blender place about 250g mango, ¾ cup water and blitz (if you taste it and it's not sweet enough add a little maple syrup)
  2. Place in to a pouring container
  3. In to the nutri bullet place 1 cup coconut milk + the rest of your mango +1/2 tsp cinnamon + ¼ tsp vanilla seeds + 1 tsp maple syrup
  4. Blitz until smooth and creamy (taste and add extra maple / cinnamon if needed)
  5. Pour the coulis gently in to the bottom of your ice lolly moulds followed by the cream (gently!)
  6. Repeat to create different patterns and swirls
  7. Place lolly pop sticks in to the centre and put in to the freezer to set for approx 6 hrs until completely frozen (
Notes
Tip: grease the insides of your lolly pop moulds with a little coconut oil and then freeze the tray for about 30 minutes before pouring in your coulis / cream, this will stop the pops from sticking too much and being hard to release!

Mango paleo ice lolly

Mango paleo ice lolly

Mango paleo ice lolly

Mango paleo ice lolly

Mango paleo ice lolly

Mango paleo ice lolly

Mango paleo ice lolly

Mango paleo ice lolly

Mango paleo ice lolly

Mango paleo ice lolly

Mango paleo ice lolly

Mango paleo ice lolly

Mango paleo ice lolly

Mango paleo ice lolly

Mango paleo ice lolly

Mango paleo ice lolly

Mango paleo ice lolly

Mango paleo ice lolly

Mango paleo ice lolly


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