Guilt-Free Snack

Mango Blueberry Coconut Popsicles

5
Average: 5 (2 votes)
(2 votes)
Mango Blueberry Coconut Popsicles

Mango blueberry coconut popsicles - This is what fruity ice cream enjoyment looks like!

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Health Score:
7,2 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 4 h. 30 min.
Ready in
Calories:
147
calories
Calories

Healthy, because

Even smarter

Nutritional values

Compared to all other fruits, mangoes score with the highest content of provitamin A and thus help our body with cell renewal of mucous membranes and cartilage tissue.

If you prefer to make the creamy ice cream vegan, replace the crème fraîche with a vegan yogurt alternative, such as coconut, almond or soy-based.

1 piece contains
(Percentage of daily recommendation)
Calorie147 kcal(7 %)
Protein2 g(2 %)
Fat8 g(7 %)
Carbohydrates17 g(11 %)
Sugar added0 g(0 %)
Roughage3.6 g(12 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E1.6 mg(13 %)
Vitamin K3.8 μg(6 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.1 mg(9 %)
Vitamin B₆0.2 mg(14 %)
Folate41 μg(14 %)
Pantothenic acid0.2 mg(3 %)
Biotin2.7 μg(6 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C47 mg(49 %)
Potassium234 mg(6 %)
Calcium20 mg(2 %)
Magnesium23 mg(8 %)
Iron0.7 mg(5 %)
Iodine3 μg(2 %)
Zinc0.2 mg(3 %)
Saturated fatty acids6.7 g
Uric acid24 mg
Cholesterol4 mg
Complete sugar16 g

Ingredients

for
8
Ingredients
2 ripe Mangoes
3 ½ ozs Orange juice (juice from one orange)
2 Tbsps Lime juice
5 ¼ ozs Coconut milk
1 ½ ozs Crème fraiche (2 TBSP.)
11 ozs Blueberries
¾ oz Shredded coconut (2 TBSP.)
How healthy are the main ingredients?
BlueberryCoconut milkOrange juiceMango
Preparation

Kitchen utensils

8 Ice- small molds and wooden handles

Preparation steps

1.

Peel mangos, remove pulp from core and cut into small pieces. Finely puree mango pulp with orange juice, 1 tablespoon lime juice, coconut milk and crème fraîche.

2.

Wash blueberries, pat dry and puree with remaining lime juice. Stir in 3-4 tablespoons mango mixture.

3.

First fill blueberry mixture, then mango mixture in layers into 8 ice cream molds and let freeze for about 1 hour. Then sprinkle with coconut flakes, insert wooden sticks and freeze for another 3 hours. To serve, remove the ice cream from the molds.