Mango and Sweet Jackfruit Popsicles

Mango and Sweet Jackfruit Popsicles

Recipe contributed by Joey's Plate

Makes 6-8 Popsicles

INGREDIENTS:

Popsicle base

  • 1 can mango chunks, drained (reserve juice for drinking or smoothies)
  • 1 can sweet jackfruit chunks, drained (reserve juice for drinking or smoothies)
  • ½ cup plant-based milk
  • ¼ cup maple syrup
  • 2 tsp vanilla extract
  • ½ cup raw cashews, soaked 2 hours and drained
  • ¼ tsp dunaliella salina or turmeric powder (optional, for colour)

White chocolate dip

  • 1/3 cup melted cacao butter
  • 2 tbsp maple syrup
  • 2 tbsp melted coconut oil
  • ¼ cup melted coconut cream (the cream that separates from the top of a can of Premium Coconut Milk or Coconut Cream)
  • 1-2 tsp orange extract (optional)
  • Orange zest (optional)
  • Chopped nuts (optional)
  • Dunaliella salina or Turmeric powder (optional)

DIRECTIONS:

Popsicle base

  1. In a high speed blender, combine the mango, sweet jackfruit, oat milk, maple syrup & vanilla. Blend until smooth.
  2. Add the cashews and turmeric powder and blend until smooth.
  3. Pour into popsicle molds and freeze 6 to 8 hours or until solid enough to remove from the molds.  

White chocolate dip

  1. In a small double boiler, melt the cacao butter on on low heat along with the coconut cream and coconut oil.
  2. Pour all ingredients in a cup and whisk until smooth.
  3. Dip the frozen popsicle base in the liquid chocolate, allow to set then drizzle a small amount more on top.
  4. Dust the popsicles with the dunaliella salina or a pinch of turmeric powder, then garnish with orange zest and chopped nuts (optional).
  5. Keep frozen until ready to serve.

 

 

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