Magic happened at the weekend when I bought two boxes of deliciously ripe organic mangoes. Each mango cost me only 80 cents each!
It made me so happy to see the gorgeous yellow mangoes scattered over my counter top, smelling of sunshine and being such a bargain buy!
I diced most of the mangoes, froze and bagged them to use through the year in green smoothies and on top of granola for summery breakfast in the winter months, but as it was such a hot day, I could not help experimenting with creamsicles to enjoy in the heat of the afternoon.
This recipe could not be easier. God I love my blender!!! I threw the “cheeks” of 6 ripe mangoes into the goblet with a can of rich coconut milk and half a teaspoon of cardamom spice to give the mix a sophisticated, East Indian, Mango Lassi twist.
Kick aside your watery, sugary, store bought popsicles. This simple, homemade iced treat packs a nutrient dense cocktail that is high in anti-oxidant vitamin C, betacarotene – the precursor to vitamin A – for healthy sun-kissed skin and the healthy medium chain fatty acids and high mineral content including iron, selenium, sodium, calcium, magnesium and phosphorous of coconut milk in one lactose free, no-sugar-added treat!
I also had to share this most ingenious hack for getting the flesh out of the cheeks of your mangoes. This little trick made it easy for me to process my two bargain boxes of mangoes on the weekend.
- 6 ripe mangos
- 1 400ml BPA free can Coconut Milk
- 1/2 tsp ground cardamon
- Cut the 'cheeks' from the mangos and place in a blender.
- Add the coconut milk.
- Add the cardamon spice
- Blend until smooth on high speed
- Pour into popsicle makers
- Freeze for 1 hour before eating.
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