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Tag Archives: mango

{Healthy} Tropical Fruit Popsicles

5 / 11 / 135 / 14 / 13

Healthy Tropical Fruit Popsicles | Mama Papa BubbaWith 1/2 a crate of mango in the fridge and our supply of banana fudgesicles and avocado kiwi pops dwindling after last week’s burst of hot weather, Gracen I set out to make a yummy new batch of popsicles this afternoon. And yummy they are! The combination of mango, pineapple, coconut, and lime makes them taste just like something you’d sip on vacation while sunning on a gorgeous beach… Delicious!

IMG 9668Here’s our lineup of ingredients… Pineapple chunks (we used frozen because it’s what we had on hand, but fresh would be even better), mango chunks, a lime, one ripe banana, coconut milk, and Grae’s addition – unsweetened shredded coconut.

Juicing LimeWe began by juicing our lime and threw both the juice and the pulp into our food processor…

IMG 9676Along with everything else, except the shredded coconut.

IMG 9681Then we blended everything up until completely smooth while this little monkey gave our food processor some love.

IMG 9683Next, we added the shredded coconut and gave the mixture just a couple of pulses to mix it in.  At this point, we had a little taste test and decided to add in a teaspoon of good honey because our mango was very tart (totally optional, of course).

IMG 9686Now while it does mean dirtying another dish, I always like to pour our popsicle mixture into a large measuring cup before filling the moulds.  It’s so much easier and quicker than clumsy me attempting to pour straight from the food processor.  Of course, if you use a blender, this won’t be an issue.

IMG 9691After I fill the moulds, Miss G’s job is to place a ‘stick’ in each one.  When she was done, she desperately wanted a popsicle to eat (particularly, “the green and blue one on the riiiiiight”) .

IMG 9687Luckily, the disappointment that came with me telling her they’d need to sit in the freezer for several hours first was kicked to the curb with the offer of drinking up the leftover mixture, smoothie style.

IMG 9781Healthy Tropical Fruit Popsicles

  • 3 small mangos
  • 1 cup of pineapple
  • 1 banana
  • 1 cup of coconut milk
  • juice and pulp from 1 lime
  • 2 tablespoons of unsweetened shredded coconut
  • honey (optional)

Juice lime and add both the juice and pulp to a food processor or blender.  Blend until smooth.  Add the shredded coconut and pulse just long enough to mix it in.  Taste your mixture and add a small amount of honey if desired. Pour into moulds and freeze for several hours.

Enjoy!

♥ 

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Mango Coconut Chia Breakfast Pudding

11 / 5 / 1211 / 5 / 12

Mango Coconut Chia Breakfast Pudding

This is a breakfast both Gracen and I love.  I love it because super healthy and I can throw all of the ingredients into a mason jar before I go to bed and wake up to an already prepared breakfast.  I’m sure she loves it because it’s sweet, creamy, and it feels like you’re having dessert for breakfast.  And that’s okay with me. I agree!

If you haven’t yet tried chia seeds, you definitely should.  They’re often called the “super seed”, and for good reason.  They’re packed with essential fatty acids, fibre, calcium, and a bunch of other vitamins and minerals, plus they can absorb up to 12 times their weight in liquid.  Besides using them in puddings, around here we add them to yogurt, muffins, cereal, and smoothies too.  In fact, they quickly became my secret smoothie ingredient when I learned that adding a tablespoon of chia to a blender of our favourite smoothie would keep it thick and prevent it from separating (even when kept in the fridge overnight!)

IMG 1716But onto the recipe.  Here’s what we use to make our overnight mango coconut chia pudding…  Your choice of milk (coconut milk is especially delicious in this recipe), pure maple syrup, chia seeds, pure vanilla, unsweetened coconut, and a mango (not pictured because it isn’t needed until morning).

IMG 1718I like to make this recipe in a mason jar because it seals well and I can give the jar a little shake every now and then, but any sort of bowl or container that has a lid will do.  

To get started, add your chia seeds to the milk.

IMG 1722Then add the coconut…

IMG 1728The maple syrup…

IMG 1730And the vanilla.

IMG 1735Give everything a stir…

IMG 1736Pop the lid on and put the jar in the fridge.  If you come back to the fridge again that night, give the jar a gentle shake to prevent clumping.  If not, it’s not a big deal.

Now go to sleep.

Zzzzzzzzzzzzzz….

IMG 1740When you wake up in the morning, retrieve your mason jar of pudding.  It’ll be thick  and creamy by now and will resemble the insides of a passionfruit. Grab a mango too.  (Though mango / coconut is one of our favourite combinations, strawberries, bananas, and blueberries pair well with the coconut too.)

IMG 1742Now peel and chop up your mango into small pieces…

IMG 1744And add them to the jar.

IMG 1748Mix everything together well.

IMG 1749Breakfast is ready!

IMG 1753

Serve with fresh or frozen berries, mint leaves, or almond slices.
 
 
Mango Coconut Chia Breakfast Pudding
Adapted from this recipe from SkinnyTaste
  • 2 cups of your favourite type of milk
  • 6 tablespoons of chia seeds
  • 3 tablespoons of unsweetened coconut
  • 1 tablespoon of pure maple syrup
  • 1 teaspoon of pure vanilla
  • 1 medium-sized ripe mango
Put the first set of ingredients into a jar and stir. Put the lid on the jar and put in the fridge overnight.  If you come back to the fridge later in the evening, give the jar a shake or two (if not, don’t worry about it).  
 
In the morning, retrieve your jar and a mango.  Peel and dice the mango, add it to the jar, and give everything a stir. 
 
Serve with berries, mint leaves, or almond slices.
Enjoy!
 
 
19 Comments

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