Mango-Coconut Paletas

Name: Mango-Coconut Paletas
Ingredients: 1 (13.5-oz.) can well-shaken coconut milk; 1 cup granulated sugar; 1/4 cup sweetened flaked coconut; 2 tablespoons fresh lime juice (from about 1 lime); 1/8 teaspoon kosher salt; 4 cups fresh mango cubes (from about 4 fresh mangoes or 4 cups frozen thawed mango

6 ingredients

3 steps

Ingredients

1 (13.5-oz.) can well-shaken coconut milk
1 cup granulated sugar
1/4 cup sweetened flaked coconut
2 tablespoons fresh lime juice (from about 1 lime)
1/8 teaspoon kosher salt
4 cups fresh mango cubes (from about 4 fresh mangoes or 4 cups frozen thawed mango

Directions

1

Whisk together coconut milk and sugar in a small saucepan. Bring to a boil over medium-high. Reduce heat to medium-low, and cook, whisking constantly, until sugar dissolves, about 10 minutes. Remove from heat, and cool almost completely, about 30 minutes. Chill 1 hour.
2

Process flaked coconut, lime juice, salt, 3 cups of the mango cubes, and 1 cup of the coconut syrup in a blender until smooth, about 20 seconds. (Store remaining coconut syrup in an airtight container in refrigerator up to 3 days.) Finely chop remaining 1 cup mango cubes; fold into mixture in blender.
3

Pour mixture evenly into 10 (2-ounce) plastic ice pop molds. Freeze 1 hour. Insert pop sticks, and freeze until solid, about 3 more hours.