Desserts · CRESPO KITCHEN

Mango berry coconut-water pops

Coconut-water pops filled with mango and whole berries.

20 min approx.8 servingsFresh mango

Dish photograph: Mango berry coconut-water pops. National Mango Board · National Mango Board — permission for industry use. Original. Photography credits.

Ingredients

3 large mangos, peeled and diced
6 ounces raspberries
6 ounces blueberries
2 cups coconut water
2 tablespoons light agave syrup

Method

Arrange raspberries in the bottoms of 8 pop molds, followed by mango and blueberries.
Mix coconut water with agave. Pour over the fruit, leaving ¼ inch of space at the top.
Insert sticks and freeze overnight. Unmold just before serving.

Explore all recipes

Research sources

Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:

mango.org

Recipe credit: National Mango Board