Mango coconut smoothie popsicles


Total Time 10 min

Prep 10 min

Serves 4

1 ww point

With popsicles in the freezer you’ve always got a cooling snack at your fingertips. The tastiest way to chill-out when the hot weather hits!


  1. Mango -150 g, chopped (fresh or frozen)
  2. Banana(s) -½ small, sliced
  3. Light canned coconut milk ¼ cup(s), (60ml)


  1. Process mango, banana, coconut milk and 2 tablespoons water in a blender or food processor to form a smooth purée.
  2. Pour mixture into 4 x ¼-cup (60ml) capacity popsicle moulds. Freeze for 6 hours, or overnight, until frozen solid. Carefully release popsicles from moulds to serve.


Placing moulds under warm running water for a few seconds will help to release popsicles more easily.

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