Ingredients
Method
1.Process mango and apple juice until smooth. Place 2 tablespoons mango purée into each of 8 x ½-cup popsicle moulds; freeze for 30 minutes.
2.Meanwhile, stir sugar and the water in a saucepan over low heat until sugar dissolves (do not allow to simmer or boil or the mixture will crystallise). Whisk sugar syrup, coconut cream and salt to combine. Spoon mixture into popsicle moulds to fill; freeze for at least 4 hours or overnight.
3.Dip popsicle moulds briefly in boiling water; remove popsicles. Place toasted coconut in a small bowl, dip each popsicle quickly in hot water, then into the coconut. Freeze on a baking paper-lined tray for at least 10 minutes.
To make these sugar-free, use 2 tablespoons of your preferred sugar substitute.
Note
