Coconut mango ice creams

Name: coconut mango ice creams
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: ready to eat mango; 4 el fruit lemonade tropical 750 ml bottle; 75 g yogurt Greek style 5% cup 500 g; 25 ml coconut milk pack of 200 ml; 1 el ground coconut container 55 g

A tasty recipe. The dessert contains the following ingredients: ready-to-eat mango, tropical fruit lemonade (bottle 750 ml), yogurt Greek style 5% (cup 500 g), coconut milk (pack of 200 ml) and ground coconut (bowl 55 g).

Ingredients

Kitchen Stuff

blender
Zoku Quick Pop Maker, frozen (24 hours in the freezer)
Zoku Quick Pop Maker tools

Directions

Peel the mango and cut the flesh into pieces. Puree the mango with 1 tbsp syrup and 1/2 a water in the blender as liquid as possible.
Remove the Zoku Quick Pop Maker from the freezer and place on the counter. Insert the Zoku sticks into the cavities of the device.
Mix the yogurt with the rest of the syrup, coconut milk and ground coconut in the Zoku pouring cup.
Pour the yogurt slowly into the cavities of the appliance to 1 cm below the indicated edge. Pour the mango puree to the indicated edge. Let freeze in 10 minutes. Remove the ice creams according to the instructions for use of the appliance and serve immediately or store in the Zoku Quick Pop Storage - or sealed in a box or bag - in the freezer.