• Green Tea Layer
• 1 tsp matcha green tea powder
• 2/3 cup full fat (or light) coconut milk
• 2-3 tsp agave nectar or maple syrup (or honey if not vegan)
• Mango Layer
• 1 cup fresh mango, cubed
• 1/4 cup full fat or light coconut milk
• Juice of 1/2 a lemon
1 Depending on which layer you want on the top of the popsicle, prepare that first. I went with green tea.
2 Add coconut milk, matcha powder and agave to blender and blend until smooth. Divide evenly between popsicle molds – mine makes 6 small pops, so adjust as needed.
3 Pop in the freezer to set briefly while you prepare the next layer. This will help them form two distinguished layers that don’t run together.
4 Rinse out blender and add mango, coconut milk and lemon juice. Blend until creamy and smooth, scraping down sides as needed.
5 Pour over the green tea layer, tap to remove air bubbles, and gently insert popsicles sticks. Freeze for at least a few hours or until completely set.
6 Remove from molds and enjoy! Store extras in a freezer-safe bag for up to a couple weeks, though best when fresh.