Tricolor sorbet popsicles
- 2 bananas
- 400 ml creamy coconut milk
- 2 tsp vanilla sugar
- 3 dl mango puree
- 4 tbsp light sugar syrup (2+2 tbsp)
- 200 g frozen or fresh strawberries
Puree the bananas with coconut milk and vanilla sugar. Take 1 dl of this mixture and add 2 tbsp sugar syrup and mango puree. Mix using a spoon or a blender.
Puree the strawberries (if frozen, they can be slightly thawed) with 2 tbsp of syrup and 1 dl of banana-coconut mixture.
Now you have roughly equal quantities of 3 different coloured mixes. Place the pink and yellow mixture in the fridge for now.
Fill a third of each mould with coconut-banana mixture and freeze for an hour. Add the strawberry mixture, leaving room for mango. Freeze for another hour. Add the mango mixture and return the popsicles to the freezer for 3 hours. Before serving thaw for 15-20 minutes.