Coconut Mango Creamsicles (makes 6 standard popsicles)

Ingredients:

2 cups fresh or frozen mango
one 16 oz. can coconut milk
1/2 cup sugar
1/2 cup water

Make the simple syrup:

 In a small saucepan, combine the water and sugar. Bring to a boil
and then lower heat to simmer, stirring occasionally until the sugar has completely dissolved.
Set aside to cool.

Using a blender or Cuisinart, purée the mango, coconut milk, and 1/3 cup of the simple
syrup until combined but slightly chunky. Pour the mixture into popsicle molds.

Place molds in the freezer for one hour. After 1 hour, place the popsicle sticks into the
molds. Put back in the freezer and leave for an additional 4 hours until completely frozen.

To release pops, run holders under hot water for 30-60 seconds, then pull gently to
remove.