PREP TIME: 20 mins
3 mangoes (peeled, pitted, and diced) - about 3 pounds
6 oz blueberries
6 oz raspberries
2 cups coconut water
2 Tbsp light agave nectar
Makes 8 servings
Gently push raspberries into bottom of Popsicle mold.
Place diced mango into mold on top of raspberries, top with blueberries.
In a liquid measuring cup, mix coconut water and agave nectar, pour into each mold, about ¼ inch from the top.
Insert Popsicle sticks into each pop mold.
Remove from molds and serve immediately.
Nutritional analysis per serving: Calories 118; Protein 1 g; Carbohydrates 30 g; Fat 1 g; 1% Calories from Fat; Cholesterol 0 mg; Sodium 16 mg; Potassium 358 mg; Fiber 4 g
Source: www. mango.org