• 1 cup canned coconut milk*
• 1 cup very ripe, sweet, chopped mango
• 2 tablespoons agave syrup

Prep Time

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