These mango ginger creamsicles are a kid friendly treat and wonderful on a warm day. The ginger in them is subtle, but it’s a great ingredient to broaden your little one’s palate. Introducing your children to a wide variety of flavours from a young age can help them to be less picky. Using new flavours in their favorite treats is easier on the less adventurous child: like ginger in creamsicles or garlic and cumin in yam fries.
Ginger has many therapeutic health benefits including aiding digestion and relieving nausea, so these sweet treats can be beneficial for mamas-to-be with “morning” sickness. They are also fantastic for breastfeeding mothers because the coconut in them contains lauric acid, which helps boost your babe’s immune system.
Mango Ginger Creamsicles
- 2 cups mango
- 1 can full fat coconut milk, divided
- 1/3 cup & 2 tbsp unsweetened shredded coconut
- 1/4 tsp ginger
- 1-2 tbsp honey (optional)*
You will need:
- popsicle molds
- wooden popsicle sticks
Peel and chop mango, then freeze overnight. Peel and grate ginger using a rasp. Put about 2/3 of the can of coconut milk in a large bowl and mix in ginger, 1/3 cup shredded coconut and honey (if using).
Place frozen mango in a blender with the remaining 1/3 can of coconut milk. Pulse lightly until the mixture becomes a very chunky puree.
Add mango puree to the bowl and lightly blend the two mixtures, keeping the mango chunky. Pour the combined mixture into popsicle molds and sprinkle with the remaining 2 tbsp shredded coconut. Insert wooden popsicle sticks and freeze overnight.
* For those with PCOS, Gestational Diabetes, or following a low sugar diet: sub mango for a lower glycemic fruit like peaches or berries, and sub honey for stevia.
* Honey is not recommended for babies younger than 1 yr old.