Yield: 10 popsicles
2 1/2 cups mango chunks, fresh or frozen
1/2 cup pineapple juice
1 cup canned coconut milk
2 Tablespoons granulated sugar, or desired sweetener
2 Tablespoons low-fat yogurt
2 Tablespoons water
Procedure:- In a blender or food processor, puree mango chunks and pineapple juice until smooth. Transfer to a bowl and set aside. In another bowl, combine coconut milk, sugar, yogurt, and water. Stir until homogenous. Pour 2 Tbsp of mango puree into each popsicle mold. Place in freezer for 15 minutes until almost solid. Remove mold from freezer, add 1 Tbsp coconut puree to molds. Place in freezer for 10 minutes. Add 1 Tbsp mango puree. Insert wooden sticks into popsicle mold. Freeze for another 10 minutes. Pour remaining coconut puree into molds until liquid reaches the top of the mold. Return mold in the freezer. Freeze for at least 4 hours to fully set.