Tropical Avocado Mango Popsicles


  • 4 cups chopped mango (about 2 mangos)
  • 2 14.5oz. cans of full-fat coconut milk
  • 2 Avocados From Mexico, pitted and scooped
  • 2 Tbsp honey
  • 2 Tbsp toasted coconut flakes
  • Toasted Coconut and Chopped Pistachios for garnish


In a food processor or blender, add 1 can of coconut milk, avocados, and honey until smooth. Separately, blend mango and 1 can of coconut milk until smooth. Fill popsicle molds by alternating the avocado mixture, toasted coconut flakes, and the mango mixture. When full, insert popsicle sticks. Freeze for 4-6 hours. Scoop into container with a lid and freeze for 3-4 hours (preferably overnight) until firm. Serve with more toasted chopped coconut for garnish and enjoy!

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