Make sure to stock your freezer with these ice pops all summer long and serve at the cottage, barbecues or pool parties.
Courtesy of Amanda Riva of The Hot Plate.
cup (300 mL) coconut milk
can (300 mL) sweetened condensed milk
cup (250 mL) lime juice
Tbsp (15 mL) lime zest
cup (500 mL) fresh mango, chopped
cup (175 mL) mango nectar
cup (250 mL) strawberries, sliced
Whisk the coconut milk with the sweetened condensed milk, lime juice and lime zest. Set aside.
Place mango, nectar and 1/2 cup (125 mL) lime coconut mixture in a blender or small food processor; pulse until puréed.
Divide slices of strawberries among 20 (1/3 cup) ice pop moulds. Alternate pouring lime coconut mixture and mango purée into moulds. Swirl with wooden skewer. Freeze for 4 to 6 hours or until set.