Pomegranate Mango Colada Popsicles // Popsicle Recipe Challenge and Meal Plan Monday Week 21

This Pomegranate Mango Colada Popsicle is a cool, creamy, frozen treat combining the best summer drinks: the mango lassi and the pina colada with a dash of pomegranate for good measure. I’ve also got a link up for the popsicle recipe challenge and a Meal Plan Monday below the recipe!

First off, I’m not sure you’d want to wish anyone a Happy Memorial Day, but since today is Memorial Day, I do want to take a second to say thank you and give a big virtual hug to the families of the soldiers who have lost their lives protecting and serving our country. Our thoughts and prayers are with you today and always. I also ask you to take a moment to remember those we have lost and think on what they have sacrificed for you. Thank you, brave soldiers, for your sacrifice and I hope we do it justice with the way we live our lives. Go take your quick moment, and then come back for these popsicles.

Okay, popsicle time! When Jenna and I talked about the recipe challenge for May, I was definitely certain it would be all sunny and warm by now. Unfortunately, Colorado has been nothing but 50 degrees and pouring rain for the last 4 (?!) weeks, so it hasn’t quite been popsicle weather. Oh well! We can eat popsicles anyways right? 

When I was coming up with popsicle ideas, I was inspired by a couple of my favorite summer beverages: the Mango Lassi and the Pina Colada. I always love the pretty half and half popsicles, so I thought it would be fun to make a two flavor popsicle. It’s kind of 3 popsicle recipes in one because you can decide if you want to make two flavor pops like this, swirl them together (which I did with the extras – delicious!) or you can choose to just make the top or bottom half into its own popsicle. 

The mango (orange) half was inspired by this Mango Lassi recipe over at Veg Recipes of India. It’s been my go-to Lassi recipe for a while now, and I think it’s pretty spot-on. I made them a few weeks ago for my mom and dad when I was home in Texas, and my dad tasted one with skepticism and then happily polished off the rest of the blender full. It’s good stuff.  

The coconut (white) half was inspired by a pomegranate pina colada I’d tasted in a coffee shop in Austin. I didn’t want to have the mango and pineapple fighting with one another, so I just used the super-sweet cream of coconut (aka Coco Loco), honey, greek yogurt to thicken it up, and added a bit of pomegranate juice and seeds. I love the polka dot look!

*One note on the cream of coconut: there are many canned coconut products these days. This one is actually a super-sweet syrup made especially for pina coladas that’s a stabilized blend of cane sugars and coconut.  It’s very different from the coconut milk, coconut cream, and coconut water you also find in the store. I can typically find the Goya brand of Cream of Coconut in a can in the Mexican grocery store for around a dollar. The syrup is also often sold in a squeeze bottle in the aisle with the cocktail mixers or at a liquor store, or you can find the syrup online here on amazon. (You can find the Goya can on Amazon too, but it’s not worth it at $9.) It’s a bit harder to find the further north you go, and you may not enjoy the sweetness, so you can add use a mix of unsweetened coconut milk and simple syrup instead. 

If you want the fun angle stripes, then you’ll need to tilt the mold and an angle before carefully filling and keep it at that angle in the freezer until that layer has frozen. The second layer is added with the mold level on the table. I wiped off any excess inside the mold after I added the mango layer so it would have nice clean lines. I had intentions of adding 3 layers and tilting them one way and then the other, but I went a tad overboard on the mango layer, so I went with it. After taking the photos and watching them melt for a bit, I realized the mango layer melts much more slowly than the pomegranate layer, so I swapped the two layers in the recipe to have pomegranate coconut go in first, then mango second.

Pomegranate Mango Colada Popsicles

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• Author: Stephanie Powers
• Prep Time: 10
• Cook Time: 120
• Total Time: 130
• Yield: 6 1x

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Description

A cool, creamy, frozen treat combining the best summer drinks: the mango lassi and the pina colada with a dash of pomegranate for good measure.

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Ingredients

Scale 1x2x3x

For the Pomegranate Colada Half

• 3 Tablespoons pomegranate juice
• 3/4 cup cream of coconut (this is a pina colade cocktail syrup – see notes in the post about where to purchase)**
• 1/2 cup vanilla greek yogurt
• 5 oz pomegranate seeds/arils
• **cream of coconut will be very sweet. You can substitute a mix of equal parts unsweetened coconut milk and simple syrup if you can’t find cream of coconut, or add just as much simple syrup/honey as you prefer to plain coconut milk until you get the desired sweetness.

For the Mango Lassi Half

• 1 cup mango chunks, purchase them frozen and defrost, or peel and dice ~1 fresh mango
• 1 cup vanilla greek yogurt
• 1/2 cup milk
• 2 Tablespoons honey
• 1/8 teaspoon ground cardamom

Other Materials

• Popsicle mold or paper cups (I love this mold.)
• popsicle sticks
• freezer

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Instructions

1. Combine all ingredients except for pomegranate seeds in a blender and blend until smooth.
2. Evenly distribute the pomegranate seeds among 6 molds.
3. Pour the coconut mixture over the seeds in the molds, filling each one about half way. (While mold is tilted at an angle if you want diagonal stripes.)
4. Freeze for 20 minutes then add sticks, supporting with foil if necessary.
5. Return to freezer for another 20 minutes, or until solid.
6. While coconut half is setting, combine all ingredients for the mango lassi in a blender and blend until combined.
7. Once coconut half has frozen, pour mango half on top, filling the molds the rest of the way.
8. Freeze until solid, about 45 minutes.
9. Drink remaining pomegranate colada and mango lassi mixtures, or make extra popsicles.
10. Remove from mold and enjoy immediately!

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Notes

• Feel free to swirl the two layers together instead if you don’t want to wait for freezing time. Or just make one or the other as a full-size popsicle.
• Gluten-free: These are gluten-free.
• Vegetarian: These are vegetarian.
• Vegan: Use soy yogurt and milk and your favorite honey substitute.

Do you have a favorite popsicle recipe? Link it up with us! 

Once a month I team up with Jenna from A Savory Feast and Haylea from Bowl of Happiness to host a recipe challenge. This month we made popsicles, next month’s challenge will be “Red, White, and Blue” since the 4th of July is coming soon. We invite you to join us in creating a recipe for the challenge, share it on your blog, and link up with us!    

Meal Plan Monday 5/25-5/31:

Click Here for the (Now Mobile-Friendly) Weekly Shopping List Printable!

This meal plan is designed to feed approximately 4 adults at each meal or two adults with lunches left over. Feel free to double or add to it as needed.  **You’ll need to open it with the free Adobe Reader App (Android or iOS) to be able to use the check boxes on mobile, so install that first if you don’t have it already.**

Monday: My Slow Cooker Pulled-pork Sliders (gluten-free if using gf buns) – It’s been raining so much here that we won’t be able to fire up the grill tomorrow, so we’re substituting pulled pork from the crock-pot instead. 

Tuesday: Fruit and Spinach Salad with Strawberry Vinaigrette from Natasha’s Kitchen (gluten-free, vegetarian, vegan) – I love a good spinach salad with tons of fruit and a vinaigrette. I added chicken to make it a bit more hearty. 

Wednesday: Hubby’s Birthday! Date Night – Eat Out.

Thursday: Pulled Pork and Caramelized Onion Quesadillas with leftover pulled pork from The Novice Chef (gluten-free if using gf tortillas)

Friday: Pizza Night! White Pizza from Table for Two (gluten-free is using gf pizza dough, vegetarian)

Saturday: Shrimp and Avocado Salad with Miso Dressing from Pinch of Yum (gluten-free if you skip the miso in the dressing)

Sunday: Y.O.Y.O. (You’re on your own.)

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