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.