6 Serves
257 Mins
In a small bowl, combine the dried mango and chia seeds with the coconut beverage. Let the mixture soak for 15 minutes to allow the seeds and fruit to hydrate.
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Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
15 µg / 400 µgCalcium
82 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
53 mg / 420 mgPhosphorus
130 mg / 1,250 mgPotassium
231 mg / 4,700 mgSodium
22 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
4 g / 28 gSugar
24 g / 50 gSaturated Fat
9 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
26 gAlcohol
0 g
In a large mixing bowl, whisk together the canned coconut milk, sugar, and orange blossom water until the sugar has completely dissolved.
Stir the soaked mango and chia seed mixture into the coconut milk base until well combined.
Pour the prepared mixture into popsicle molds and place them in the freezer for at least 4 hours, or until completely firm.
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