Creamy Coconut Mango Margarita Popsicles With Basil

Creamy Coconut Mango Margarita Popsicles With Basil


For the Coconut-Mango Base

  • 2 cups chopped mango
  • 1 (14 ounce) can full-fat coconut milk
  • 1/3 cup tequila
  • 2 tablespoons orange liqueur
  • 2 tablespoons lime juice
  • 1 tablespoon agave nectar

For the Basil Swirl

  • 1 cup packed fresh basil leaves
  • 2 tablespoons lime juice
  • 1 tablespoon agave nectar


  1. Add all of the ingredients for the coconut mango base to your blender. Blend on high until smooth. Remove and reserve about 2-3 tablespoons of the base mixture in a small clean bowl. Pour the remaining base mixture into your popsicles molds, filling them about three-quarters full. Transfer the popsicle molds to your freezer to chill for about 30 minutes.
  2. Meanwhile, make the basil swirl. Add the basil, lime juice, agave nectar and about 1 tablespoon of the reserved coconut mango base to the bowl of a small/miniature food processor. Processor until the basil is finely chopped, stopping to scrap down the sides of the bowl and to add more of the reserved base mixture to help the blade attachment move more easily, if necessary.
  3. Remove the popsicle molds from your freezer. Spoon a small amount of the basil mixture (about 1/2 to 1 teaspoon) onto the top of each mold, then use a wooden popsicle stick to push it down into the mold, swirling it together slightly with the coconut mango base. You might not use all of the basil mixture.
  4. Insert one wooden popsicle stick into each mold, then return the molds to your freezer to freeze until completely solid, about 6-8 hours.
  5. Once the popsicles are completely frozen, run a little warm water over the molds to help loosen them from their molds. Remove and enjoy immediately.


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