The Great Australian Cookbook

For a refreshing summer treat, try these homemade popsicles. If you don't like coconut, you can also make with vanilla or plain yoghurt!


  • 4 medium mangoes

  • 270 ml coconut cream (alternative: vanilla or plain yoghurt)

  • 1 tsp honey


  • 1.

    Peel the mangoes and remove the flesh from the seeds.

  • 2.

    Discard skin and seeds, and roughly chop the mango flesh.

  • 3.

    Put the mango with the coconut cream and honey into a food processor or blender and blitz to a smooth purée.

  • 4.

    Pour immediately into a popsicle tray, insert a lollipop stick into each and freeze overnight.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 173kj
  • Fat Total 10g
  • Saturated Fat 8g
  • Protein 2g
  • Carbohydrate 22g
  • Sugar 18g
  • Sodium 2mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Depending on what's in season, or if you grow any of these at home, peaches and nectarines, pineapples and summer berries all work well. Adjust the coconut cream so that you have a ratio of 50/50 fruit to coconut cream.

For more great recipes like this, get your copy of The Great Australian Cookbook here.

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