HIBISCUS MANGO SWIRLED Popsicles

Embrace the essence of summer with our latest recipe creation: Hibiscus Swirled Mango Popsicles!  🌺🥭 As the warmer months approach, we're harnessing the cooling properties of hibiscus and the luscious sweetness of mango to create a perfect spring/summer treat. Plus, with the added benefit of our Belly Love powder, these popsicles help aid digestion and reduce bloating. 🌞💫 Read on for the recipe:

Ingredients: 

Makes: 10 popsicles

Mango Layer:

• 2 1/2 cups cubed mango (fresh or frozen) (375g)
• 3/4 cup full fat canned coconut milk (80g)
• 1 heaping tablespoon Belly Love powder
• 1 tablespoons honey

Hibiscus Berry Layer:

• 2 1/2 cups red fruits (I used what was in my freezer, which was a combination of strawberries, raspberries and cherries (fresh or frozen) (375 g)
• 1/3 cup water (80g)
• 1 tablespoon Mangosteen Hibiscus powder
• 2 tablespoons honey

Mango Layer:

1. Add mango, and coconut milk and Belly Love to a blender.
2. Puree until completely smooth, adding additional coconut milk as needed.
3. Pour the pineapple mixture into a liquid measuring cup or small pitcher and set aside while you make the strawberry layer.

Red Layer:

1. Mix together water and  Mangosteen Hibiscus powder.
2. Add red berries, Mangosteen Hibiscus liquid, and honey to a blender.
3. Puree until completely smooth.

Assemble:

1. Alternate scoops of the mango mixture and the red berry mixture into popsicle molds. (Using a spoon can help with the layering.)
2. Insert popsicle sticks and freeze until completely solid, about 3-4 hours
3. To remove popsicles from the popsicle mold, run the sides of each well of the popsicle mold under cool water for a few seconds, then gently wiggle the popsicle stick side to side to loosen the pop. (If it’s not budging, run it under water for a few more seconds)
4. Store popsicles in a freezer-safe bag up to 2 weeks.

 Notes:

-You can make these with fresh or frozen fruit (or a combination). Your proportions will be the same. If you’re using frozen fruit, you’ll want to let it thaw slightly so it blends easier. Otherwise, you’ll need slightly more liquid to blend frozen fruit than fresh.