Keto Mango Coconut Ice Pops

Discover this delicious keto-friendly dessert recipe - Keto Mango Coconut Ice Pops, perfect for satisfying your sweet cravings without breaking the ketogenic diet.

Time: Prep: 10 minutes Cook: N/A Total: 6 hours 10 minutes

Servings: 2

Difficulty: Easy

Cuisine: Indian Fusion, Keto

Allergens

Coconut, Mango

Ingredients

1. 2 ripe mangoes, peeled and diced 2. 1 can (13.5 oz) full
fat coconut milk 3. 1/4 cup Swerve confectioners sweetener 4. 1 tsp pure vanilla extract 5. 1/4 tsp sea salt 6. Fresh mint leaves, for garnish

Instructions

In a blender, combine diced mangoes, coconut milk, Swerve sweetener, vanilla extract, and sea salt. Blend until smooth and creamy.
Pour the mixture into ice pop molds and insert sticks. Freeze for at least 6 hours or until solid.

Chef’s Insight

This keto-friendly dessert is perfect for hot summer days or as a festive treat during Indian holidays like Diwali.

Notes

Be sure to use ripe mangoes for the best flavor.

Substitutions

You can use other keto-friendly sweeteners instead of Swerve.

Alternative Preparations

For a more decadent dessert, try adding a splash of rum to the mixture for an adult-only twist.

Alternative Methods

If you don't have ice pop molds, use small cups and cover them with plastic wrap before inserting sticks.

Best Storage Practice

Store in the freezer until ready to serve.

Shelf Life

Enjoy these Mango Coconut Ice Pops within 3 months for optimal taste and texture.

Plating Tips

Arrange the frozen ice pops on a platter adorned with fresh mint leaves, creating a lush green contrast against the vibrant orange hues of the dessert.

Nutrition Facts

(Per serving) Calories 150, Fat 14g, Protein 2g, Carbohydrates 6g (Fiber 1g, Net Carbs 5g), Sugar 3g