Mango Passion Coconut Ice Cream Bars

Mango passion coconut ice cream stick | Lilie bakery
Mango passion coconut ice cream stick | Lilie bakery
Mango passion coconut ice cream stick | Lilie bakery

A warm breeze is blowing over the country, and what does that feel good! Good to feel in summer, FINALLY… As a refreshment, I swear by the ice cream. But not necessarily ice cream, rather fruit sorbets and granita. I always have some in my freezer, most often homemade thanks to my eskimo mold. Today I present to you a combination of flavors that I love in summer, because for me it is really synonymous with sun: mango, passion fruit et coconut.

You will notice it in the ingredients, no dairy products - I opted for coconut milk - which makes these ice creams totally vegan, lactose free (and also gluten free). A very light dessert therefore! Personally, I taste them at the end of a meal or in the middle of the afternoon, the pleasure is always the same. Of course I don't forget my chocolate fudge popsicle sticks, just as delicious, but more delicious than refreshing.

I give you my recipe:

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Mango Passion Coconut Ice Cream Bars

Fill up on the sun ... All in indulgence!
Preparation15 min
Baking0 min
Total15 min
Recipe type: Dessert, Snack
Kitchen room: French
Quantity: 10 people

Ingredients:

  • 1 mango cut into pieces frozen
  • 3/4 glass of passion fruit juice
  • 1 tin of canned coconut milk 400ml approximately
  • 60 g grated coconut
  • 1 tbsp of agave syrup or other sweetener

Preparation:

  • In a blender, mix the frozen mango and the passion fruit juice to obtain a smooth and homogeneous consistency. Using a tablespoon, garnish 1/3 of each eskimo mold. Put in the freezer for at least 10 minutes to firm up before the second layer.
  • Mix the coconut milk and the grated coconut, add the agave syrup. Take the molds again and pour the white part about up to 2/3 of each mold. Block in the freezer for 20-30 minutes.
  • Take the mussels again and pour the last part of mango-passion fruit. Block at least 4 hours before unmolding by briefly running the mussels under hot water to release the sticks.

Notes:

If you have any coconut milk or mango left over, don't throw them away, make a smoothie!
By Lilie bakery
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)

// EQUIPMENT USED //

Eskimo mussel x10Wooden sticksKitchenaid Blender

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6 comments

  1. Reply

    small kitchen

    July 16, 2016

    They look delicious, love it!

    • Reply

      Lilie bakery

      July 21, 2016

      These are the ideal flavors to cool off in the summer (well, the ones I prefer;)

  2. Reply

    MArie L / Allergic Gourmand

    July 16, 2016

    I would take one. Nice evening

  3. Reply

    Rosehazelnuts

    July 16, 2016

    These sticks are superb, and so mouth-watering!
    Flavors that make my mouth water ~

  4. Reply

    samsha

    July 16, 2016

    Mim it looks delicious (at the moment, I want ice cream all the time!) And the photos are great!

  5. Reply

    the map

    July 17, 2016

    they look very refreshing these sticks in this heat ......

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