Cool off with these mango + granola smoothie protein pops. Can be made in popsicle molds or small dixie cups.
What you’ll need
Blend: In a blender, combine 12 oz. of mango (about 3 cups), protein powder and unsweetened coconut milk, blend until smooth, stopping to scrape down the sides as needed to help it move along. If mixture is too thick, add a little extra coconut milk, about 1 tablespoon at a time, as needed.
Assemble: Pour the mixture into the mold, about 1/4 full, add a little granola and few bits of mango, gently press down, sinking them a little into the mixture. Repeat one more time, ending with the granola. Tap the molds gently on the counter to remove any excess air bubbles, and place the stick or cut straw right in the center.
Freeze: Place in the freezer, towards the back if possible, for at least 6 hours.
Remove from molds: When ready to eat, let set at room temp for a few moments, should slide out easily or with a little pull. Alternately, place the popsicle maker in room temp water, letting it reach just under the brim of the pop maker. Do this just for a few seconds, remove with a gentle pull.
Store: Store pops from the popsicle maker in an airtight container in the freezer. Place parchment or wax paper between the pops to keep them from sticking together. Pops made in dixie cups can easily be stored in their own container in the freezer (maybe in the door slot). They will last for about 3 – 4 weeks.
Makes 10 – 3 oz. or 6 – 4.5 oz. popsicles.