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Mango Jackfruit Pops with White Chocolate

These mango jackfruit popsicles are made by mixing a variety of tropical fruits with creamy coconut milk. The frozen pops are dipped in white chocolate and coated with toasted shredded coconut. 

Servings 8 pops
Author Maryanne Cabrera

Ingredients

Pops:

  • 14 pieces fresh jackfruit
  • 1/2 cup frozen banana slices
  • 1 cup frozen mango chunks
  • 1 cup well shaken canned coconut milk, unsweetened
  • 2/3 cup pineapple juice

Topping:

  • 8 oz white chocolate chips
  • 1 Tablespoon coconut oil
  • unsweetened shredded coconut, as needed

Instructions

  1. In a blender, combine jackfruit, banana, mango, coconut milk, and pineapple juice. Process until smooth.

  2. Insert wooden stick into silicone mold. Pour jackfruit mixture into silicone molds. Freeze for at least 6 hours (overnight is best).

White Chocolate Shell and Assembly:

  1. Unmold frozen pops. Place on parchment lined baking sheet and return to freeze for 5-10 minutes.

  2. In a medium bowl, combine white chocolate and coconut oil. Place bowl over a pot of filled with 2-inches of barely simmering water. Make sure the bowl does not touch the water. Melt white chocolate gently, stirring often to ensure even heating. Remove from heat, making sure to whip off any moisture from the bottom of the bowl.

  3. Pour melted chocolate into a drinking glass or bowl. Working quickly, dip frozen pop into melted chocolate. Allow any excess chocolate to drip off. Immediately sprinkle toasted coconut on top. Place on parchment line baking sheet and repeat with remaining pops.

  4. Return assembled pops back to freezer for 5 minutes to solidify. Enjoy immediately, or save for later.

    Wrap assembled frozen pops in plastic wrap and store in an airtight container in the freezer. Allow pops to rest at room temperature for 5 minutes before eating to allow to soften. 

Recipe Notes

  • Silicone ice cream bars molds are sold in a set of 2 (4 bars per package). This recipe requires two sets of mold (a total of 8 bars).
  • Canned yellow jackfruit can be used in place of fresh ripe jackfruit. Resulting mixture will be sweeter. 

All images and text © The Little Epicurean