Mango Colada Popsicles

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

300 g

Fresh Pineapple Chunks

1

Large Mango , diced, peeled

30 mL

Dark Rum

30 mL

Cream of Coconut

I used Coco Lopez® Cream of Coconut

Cooking Instructions

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Step 1

Combine the Fresh Pineapple Chunks (300 g) , Mango (1) , Dark Rum (30 mL) , and Cream of Coconut (30 mL) in a blender.

Step 2

Puree until smooth.

Step 3

Pour the puree into popsicle molds, add the "stick", and freeze until solid.

Step 4

Fill a glass with hot tap water and dip the popsicle mold into the hot water, up to, but not past the rim. Hold for 10 seconds in the water, then slip the popsicle from the mold. Serve and enjoy!