Malibu Mango Frozen Pops
Recipe by Rosie Morgan
Pink Haired Pastry Chef
A WORD FROM THE CHEF
These Malibu Mango Frozen Pops are a super fun and delicious treat. They are creamy and fruity with a hint of fresh mint. They can be made vegan by substituting the honey for maple syrup and omitting the Malibu. Unfortunately Malibu is not considered vegan. You can use water or another spirit to make them vegan or dairy free. I use mango puree for this recipe. You can buy this in canned form in your local international food shop or sometimes in Lidl. You can also make your own puree by blending down one or two ripe mangos until smooth. Any other fruit puree can be used instead too.
INGREDIENTS
(Makes six popsicles)
· 220 grams coconut milk
· 100 grams mango puree
· 40 grams honey or maple syrup
· 30 grams Malibu Rum
· Five grams finely chopped mint (1 tsp)
INSTRUCTIONS
In a large mixing bowl, add all ingredients.
Whisk all together until fully combined.
Pour gently into the popsicle moulds. Close the moulds as per manufacturers instructions.
Freeze for at least four hours before removing from the moulds.
ABOUT THE CHEF
Rosie Morgan from west Cavan runs the Pink Haired Pastry Chef. She can be found on Instagram or Facebook. You can also contact her via email at: pinkairedpastrychef@gmail.com
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