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Snack recipe · from the recipe book

Mango Pineapple Coconut Water Pops with Chili

Bright, icy pops of mango and pineapple with a hint of lime, dipped in a crunchy chili-sesame coating for a sweet-spicy finish.

Mango Pineapple Coconut Water Pops with Chili

Ingredients

  • 1 whole330 gMangocubed
  • 1 cup chunks165 gPineapplecut into chunks
  • ½ cup (120 ml)120 gCoconut water
  • 1 tbsp15 gLime juice
  • 1 tbsp20 gMaple syrup
  • 2½ tbsp20 gPumpkin seeds (pepitas)finely chopped
  • 2 tsp6 gSesame seeds
  • ¼ tsp1 gChili powder
  • ⅛ tsp0.5 gSalt

Steps

  1. Set out 4 large or 6 small ice-pop molds and sticks.
  2. Put the mango, pineapple, coconut water, lime juice and maple syrup in a blender and blend until completely smooth, about 1 minute.
  3. Pour the mango mixture into the molds, leaving a little room at the top, and insert the sticks.
  4. Freeze until solid, at least 6 hours.
  5. Just before serving, stir together the chopped pumpkin seeds, sesame seeds, chili powder and salt in a shallow dish to make the chili-seed coating.
  6. Run the molds briefly under warm water to release the pops, then press the tip of each pop into the chili-seed coating and serve right away.

Contains: Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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