My dear friends up in the Midwest are experiencing a disgustingly snowy mid April, meanwhile it’s soaring up to 90F in the southwest, and we’re all dreading the 115 degree summer that’s coming. Whether you need some relief from the impending heat, wish you were in impending heat, or somewhere in between, I’ve got a scrumptious and healthy plant-based recipe for you that’ll be on repeat all spring, summer, and snowy April long - Mango Lime Creamsicles!
1/2 cup full-fat canned coconut milk
1/2 cup almond milk
1 Tbsp maple syrup
Zest from half lime
Juice from half lime
~1 inch piece fresh ginger or to taste (mine was about 1 inch wide and 1/4 inch thick, and it was the perfect amount for my taste)
1 cup mango (I used frozen, but fresh would be good, too.)
Add all ingredients to a blender and blend until smooth. This recipe made just under 2 cups, which was just a little over my 6-popsicle mold (from Ikea.)
Freeze overnight. When ready, run the mold under warm water until your creamsicle pops out. Enjoy!