Mango Colada Popsicles

Ingredients

Servings

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

US / METRIC

1 1/2 cups

Fresh Pineapple Chunks

1

Large Mango , diced, peeled

2 Tbsp

Dark Rum

2 Tbsp

GOYA® Cream of Coconut

I used Coco Lopez® Cream of Coconut

Cooking Instructions

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Step 1

Combine the Fresh Pineapple Chunks (1 1/2 cups) , Mango (1) , Dark Rum (2 Tbsp) , and GOYA® Cream of Coconut (2 Tbsp) 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!