Chocolate Covered Mango Popsicles
These Chocolate Covered Mango Popsicles are vegan, gluten free, and the perfect snack or sweet treat on a hot summer day!
ingredients
- 3 cups Frozen Mango Chunks
- 1 cup Coconut Milk, unsweetened
- 1 cup Dark Chocolate Chips, vegan
- Shredded Coconut
instructions
- To a high-speed blender, add the frozen mango and coconut milk.
- Blend or pulse until ingredients are completely combined. Texture should be smooth and creamy.
- Pour the mango mixture into each popsicle mold, cover with the mold lid and stick one popsicle stick in each slot.
- Transfer the popsicles to the freezer and freeze for 4 hours or overnight until solid.
- Once the popsicles are set, melt the dark chocolate chips and coconut oil together in the microwave or by using the double boiler method.
- Remove the frozen popsicles from their slots and quickly dip each one into the melted chocolate and quickly transfer to a baking tray lined with wax paper. (*Note: The chocolate will want to slide from the popsicles since it is so cold so make sure to transfer to the baking tray promptly.) Alternatively, you can lay each popsicle down on the baking tray first and either drizzle or spoon the chocolate overtop of each one!
- Sprinkle the popsicles with shredded coconut after dipping in chocolate.
- Transfer the baking tray holding the popsicles into the freezer until the chocolate sets.
- Enjoy!!