Coconut Mango Pops Recipe | Molly Yeh Level: Easy Yield: 4 to 6 servings Nutritional Information Per Serving Serving Size 1 of 4 servings Calories 231 Total Fat 5 g Saturated Fat 4 g Carbohydrates 48 g Dietary Fiber 6 g Sugar 40 g Protein 3 g Cholesterol 0 mg Sodium 584 mg Total time: 15 min Active prep: 15 minThis recipe is inspired by a popular Mexican treat where mango is dusted with chile and lime, creating a refreshingly tasty snack! I've added a twist by incorporating coconut, drawing from Southeast Asian flavors. Level: Easy Yield: 4 to 6 servings Nutritional Information Per Serving Serving Size 1 of 4 servings Calories 231 Total Fat 5 g Saturated Fat 4 g Carbohydrates 48 g Dietary Fiber 6 g Sugar 40 g Protein 3 g Cholesterol 0 mg Sodium 584 mgDeselect All2 small dried ancho chiles, stemmed and seeded (or substitute with 2 tablespoons ancho powder)1/2 cup sweetened shredded coconutZest of 1 lime2 large ripe mangoesFlaky salt, for garnishCook Mode (Keep screen awake) NEW: Now you can use Cook Mode to keep your screen active.Special Tools:10 to 12 lollipop sticks or wooden/plastic skewers1. Place the ancho chiles and shredded coconut into an electric spice grinder and pulse until the mixture is ground but retains some texturecoarse bits are perfect. Transfer this blend to a bowl and stir in the lime zest and sugar until well combined.2. Trim one end off a mango to create a flat base. Using a sharp knife, slice down to remove the skin. Slice the mango flesh into large planks as close to the pit as possible, then cut these into wide chunksone mango will yield about 5 to 6 pieces. Repeat with the other mango, for a total of 10 to 12 chunks.3. Insert a lollipop stick into each mango piece and coat them generously with the coconut-chile mix. Finish with a sprinkle of flaky salt and serve immediately.Categories:
