Puree: In a blender, mango (about 3 cups), and lime juice, puree until smooth.

Combine: Mix the coconut milk and pure maple syrup.

Assemble: Pour the mango puree into the mold, about 1/3 full. Add a little granola, gently press down, sinking them a little into the mixture. Pour in a layer of coconut milk. Repeat with another layer of mango puree. Top each mold with a little 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: Let sit at room temp for a few moments. It 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 popsicles with a gentle pull.

Makes about 10 regular-sized popsicles 6 – 4.5 oz. popsicles.

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.