- 2 C Frozen Mango
- 1/4 C Coconut Water
- 3/4 C Light Coconut Milk divided
- 1 1/2 tbsp Agave Nectar divided
- 1/3 C Vegan Plain Greek Style Yogurt
Make The Mango Puree
Combine mango with 1/4 cup of coconut water, 1/4 cup of coconut milk and 1 tbsp of agave in a blender. Using a tamper to press the ingredients into the blade until the mango mixture turns into a smooth puree.
Pour the mango puree into the popsicle mold until it is 3/4th full or 75% full.
Make The Cream
In a small mixing cup combine the greek yogurt with 1/2 tsp agave and 1/4 cup of coconut milk. Stir until smooth.
Pour coconut cream into the popsicle molds until there is only 1/4 inch of room from the top.
Freeze The Mango Popsicles
Serving: 1popsicle | Calories: 108kcal | Carbohydrates: 15g | Protein: 1g | Fat: 3g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 48mg | Potassium: 176mg | Fiber: 2g | Sugar: 17g | Vitamin A: 893IU | Vitamin C: 32mg | Calcium: 13mg | Iron: 1mg