- 1 cup canned coconut milk*
- 1 cup very ripe, sweet, chopped mango
- 2 tablespoons agave syrup
Stir coconut milk in can to distribute cream before measuring.
Place all ingredients in a blender container; blend at high speed until combined.
Pour into freezer molds and freeze overnight.
To serve, run warm water on bottom of mold until pops are released when pulled.
*Do not use Lite coconut milk.
Makes 2 cups