Low Cal Mango, Blueberry and Coconut Ice Pops

RoboLikes

Mango, Blueberry and Coconut Ice Pops
yield, about 8 large pops

For the Blueberry Layer

1 pint blueberries, about 2c
1c water
4-6T sugar (depending on the sweetness of your berries)
1t lime juice

Combine the blueberries, sugar, and water in a saucepan. Bring the mixture to a boil and cook until the blueberries are very soft, about 5 min. Remove from heat and strain the mixture over a bowl, pressing firmly to extract all of the blueberry goodness, add lime juice. Divide the mixture in half and place in the refrigerator to cool.

For the Blueberry Coconut Layer

1/2 of the reserved blueberry mixture
2-3T coconut milk from a small (6oz) can

Stir the two together. Done!

For the Mango Layer, which tastes like awesome mango-coco pudding!

4 very ripe champagne mangoes, pit and skin removed
remainder of the small can of coconut milk
juice from 1 lime
2T honey or agave (optional)

Combine all of the ingredients in a blender and blend until smooth. If your mango flesh was at all stringy (it happens) you may want to pass this mixture through a sieve. Taste your mix and if you find it needs a little sweetness, go ahead and add the honey or agave.

To Assemble

I found it really helpful to pour the three mixtures into separate containers with spouts like measuring cups or small pitchers. This will give you more control over pouring and the tidyness of your layers. You can also carefully spoon the mixtures into your ice pop molds. You can really layer these guys anyway you like, so choose a flavor to start and pour some in. Place your pop molds in the freezer for about 20min before pouring another layer, thin layers will take less time to freeze. Keep your mixes in the fridge in between pours to help keep them chilly so they will freeze faster. When you get to the top, and before the pops are frozen solid, add the sticks. Freeze until pops are totally solid, another 4-6 hours or overnight. If you are feeling a little less ambitious, just make single flavored pops and freeze about 6 hours or until solid.

Don't have ice pop molds? Try using small baking dishes like brioche molds, ramekins, or even small dixie cups.

mochomito

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