prep + cook time 25 minutes (+ freezing) makes 8
1¾ cups (265g) frozen diced mango
½ cup (125ml) pure fresh apple juice
2 tablespoons granulated sweetener
¼ cup (60ml) water
270ml coconut cream
½ teaspoon sea salt flakes
¼ cup (10g) shredded coconut, toasted
1 Process mango and apple juice until smooth. Place 2 tablespoons mango puree into each of eight ½-cup (125ml) popsicle moulds; freeze for 30 minutes.
2 Meanwhile, stir norbu and the water in a small saucepan over low heat until sugar dissolves (do not allow to simmer or boil or the mixture will crystallise). Whisk sugar syrup, coconut cream and salt to combine. Spoon mixture into popsicle moulds to fill; freeze for at least 4 hours or overnight.
3 Dip popsicle moulds briefly in boiling water; remove popsicles. Place toasted coconut in a small bowl, dip each popsicle quickly in hot water then into the coconut. Freeze on a baking-paper-lined tray for 10 minutes or until ready to eat.