mango coconut cream pops

3 mangos, peeled, pitted, and chopped
1/2 cup freshly squeezed orange juice
4 tablespoons honey, divided
1 cup full-fat coconut milk
1 vanilla bean, split, seeds scraped

  1. In a blender, combine mango and orange juice until well mixed. Pour mixture into a fine-mesh sieve set over a large bowl. It will take some time (10-15 minutes) for the juice to strain completely into bowl. Discard mango pulp.
  2. In a small saucepan, combine mango/orange juice and 2 tablespoons honey. Place over medium heat and cook, stirring until honey is well incorporated. Remove from heat and allow mixture to cool.
  3. Once cool, distribute mango mixture evenly into pop molds.
  4. Give saucepan a rinse, and then combine coconut milk with vanilla bean and remaining 2 tablespoons honey. Bring to a simmer over medium-low heat, stirring constantly to avoid burning, for 2-3 minutes or until thoroughly blended. Remove from heat and allow to cool.
  5. Pour coconut milk mixture into pop molds over mango mixture. After filling pop molds, use a skewer to gently swirl layers together, being careful not to mix them completely. This will result in a marbled pop. Insert sticks and freeze for 3-4 hours, until hardened.

Makes 10 pops.

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