Mango & Blueberry Popsicles (Two Versions)

It’s been a hot Summer in Toronto.   The heat wave kinda weather that’s consistent every single day.   As I'm writing this, it's 29 degrees but feels like 37!  I love it being the tropical kind of girl that I am but I have to make sure that I cool down and hydrate myself  as well as my family.

In addition to water, high raw food is the way to go when it comes to surviving the constant heat – green juices, smoothies, fruits, salads and the special cold treats like these popsicles.   I shared a mango salad in my last post and also mentioned my love for mangoes!   I love pairing them with blueberries in smoothies and desserts!  Personally, I think that they’re just the perfect match, complementing each other’s flavours, colours and textures.

This recipe is simple and so easy to make.  It only has 5 ingredients and as long as you also have a blender and a mould of some sort, you’re good to go.  And did I tell you that no sugar is necessary as mango will sweeten this  for you?  Just make sure they're extra ripe.  Both of the layers have it.   The recipe has  2 versions, one lighter and the other more creamy.  

Mango & Blueberry Popsicle

Mango layer:

1 3/4 cups very ripe mangoes cut in cubes, approximately 1 1/2 large mangoes
3/4 c.  coconut milk
1 Tbsp. sprouted chia powder (I used this brand), optional and see variation
1 Tbsp. lime

Blueberry layer:

1 1/4 c. frozen blueberries
1/2  c. mango cut in cubes
1/4 c. coconut milk
1 tsp. sprouted chia powder (optional)
1 tsp. lime

Blend the ingredients for each layer separately and pour into a container with a spout.  Pour alternately into a popsicle mould. Use a spoon to help ease filling them.   Tap the mould into the counter a few times to prevent air bubbles.  Sometimes you can't really prevent them, it will still taste great.  Insert the popsicle sticks.  Freeze for minimum of 4 hours or overnight.  To serve, run warm water into the mould and pull them out gently.  

Variation - same measurements as above but with the following changes:
Coconut cream creates a more creamy and silky mango layer
Fresh blueberries also yield a different hue as seen in the photo below

A more creamy version using coconut cream instead of coconut milk + fresh blueberries and no chia

It's been a busy and great Summer for me and my family.  You can check my Instagram page here
where you can see what I've been up to.  I've been making food for family and friends while teaching others how to make plant based recipes whenever I get the chance.  And while were talking about this hot weather,  we also love infused water as seen here and here.  And what's Summer without beautiful wild flowers like these Queen Anne's Lace near our home.  

"Ice Buko" (Coconut Popsicle)

I ate many of these as a young girl growing up in the Philippines. We had many coconuts in our backyard and we would make them as treats in the summertime. Ice buko (pronounced boo-koh) comes in different variations (check out this link). The base is either evaporated milk and sugar or condensed milk and young coconut water. Fresh and delicious coconut shreds are added to the mix before they get frozen,  hence the name" ice buko" which literally means ice and young coconuts.

I started making my own version using coconut milk when we were in Maui.  I had to postpone sharing it here as I didn't have a popsicle mold that was photogenic enough. When we came back from our vacation,  I went to several stores in Toronto but just couldn't find any...Amazon eventually  saved the day!

I made them again today as some homesickness struck me.  I miss my family back home. I also miss all the tropical fruits in our backyard especially "buko." I was lucky to be able to get some fresh ones this time. My friend Lenie brought them for me from an Oriental store. So here is "Ice Buko." I hope you'll try and enjoy them as much as I do.

"Ice Buko" (Coconut Popsicles)
Ingredients:

1  13.5 oz. can organic coconut milk ( see suggestions)
1/4 c. (or more) maple syrup 
1/2 c. shredded young coconut meat   (or  coconut flakes)

Method:

1.Cut up the young coconut meat into small shreds or if using the dried version, just crunch them with your hand into smaller pieces. Place them into the popsicle molds, approximately 2 Tbsp.  each.
2.  Blend the coconut milk and maple syrup until well incorporated. Adjust the taste then pour the mixture into each mold until it reaches full capacity.
3. Place a popsicle stick in each mold and freeze for approximately 5-6 hours.
4. To remove the popsicles, place the mold in warm water until they loosen and come off.

Suggestions:
1. Make sure not to use light coconut milk as it does not have the same  ice cream like taste.
2. You can also add strawberries (or any fruit of your choice), chopped into small pieces. I tried this a few weeks ago and loved it!

Of course the best place to eat this popsicle would be by the beach...especially in Hawaii.