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.
If you have any coconut milk or mango left over, don't throw them away, make a smoothie!
By Lilie bakery
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