Mango Coulis And Cream Ice Lollies

• 400 grams mango flesh
• 3/4 cup water
• 1/2 teaspoon cinnamon
• 1 cup coconut milk
• 1/2 teaspoon vanilla seeds
• 2 teaspoons maple syrup

1. In to a nutri bullet / blender place about 250g mango, 3/4 cup water and blitz (if you taste it and it's not sweet enough add a little maple syrup)
2. Place in to a pouring container
3. In to the nutri bullet place 1 cup coconut milk + the rest of your mango +1/2 tsp cinnamon + 1/4 tsp vanilla seeds + 1 tsp maple syrup
4. Blitz until smooth and creamy (taste and add extra maple / cinnamon if needed)
5. Pour the coulis gently in to the bottom of your ice lolly moulds followed by the cream (gently!)
6. Repeat to create different patterns and swirls
7. Place lolly pop sticks in to the centre and put in to the freezer to set for approx 6 hrs until completely frozen
8. Tip: grease the insides of your lolly pop moulds with a little coconut oil and then freeze the tray for about 30 minutes before pouring in your coulis / cream, this will stop the pops from sticking too much and being hard to release!

mango, water, cinnamon, coconut milk, vanilla seeds, maple syrup

Taken from www.yummly.com/recipe/Mango-Coulis-and-Cream-Ice-Lollies--1217230 (may not work)