- 3 cups mango (fresh or frozen) cut into chunks, divided
- 1½ kiwi peeled + sliced into 16 half moons
- ½ cup coconut water unflavored
- 1 lime zest + juice
- ¼ cup honey
- 1 tbsp water or coconut water
Take about 3/4 cup of the mango and dice it into 1/2" cubes. Distribute the pieces evenly between 8 molds. Place 2 kiwi half-moons in each mold.
Blend the remaining mango pieces, coconut water, lime juice + zest until smooth.
In a small microwave-safe bowl, stir the honey with 1 tablespoon of water and zap for 15 to 20 seconds to loosen it up. With the blender running, pour the honey into the feed hole until it's all incorporated.
Pour the mango puree into the molds. Give the whole contraption a gentle tap on the counter to make sure it settles and that all the molds are filled evenly. (Use a spoon to redistribute as needed.)
Place the cover on the mold and insert popsicle sticks. Freeze for at least 6 hours, but overnight is best.
Calories: 83kcal | Carbohydrates: 21g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 18mg | Potassium: 185mg | Fiber: 2g | Sugar: 19g | Vitamin A: 686IU | Vitamin C: 37mg | Calcium: 18mg | Iron: 1mg
- The popsicle mold I use hold 3.25 oz each. If yours holds a different volume, if may affect the amount of whole fruit you add to each mold or the number of popsicles you're able to make.
- You only need to make the honey-water syrup if you’re working with frozen mango. If you add the honey to the blender with all the other ingredients, it can become too cold to blend properly and you’ll end up with big globs of honey stuck your blade. If you’re working with room temperature, fresh mango, you’re probably fine zipping it all up at once.