Nicely tart with a subtle sweetness, these Cultured Coconut Mango Popsicles are simple to make, and refreshing in summertime. I love the way the coconut water separates ever so slightly from the coconut milk, making those first few bites of the popsicle lovely and thirst-quenching, before that yields to smooth, creamy coconut milk dotted with bites of sweet mango.
Warm the coconut milk and coconut water in a large saucepan until it reaches about 90 F degrees. Remove the saucepan from the stove, and whisk in the starter culture. Pour the coconut milk into a jar, cover it tightly with a lid, and let it sit in a warm spot in your counter for 24 hours.
After 24 hours, stir the coconut nectar and vanilla extract into the cultured coconut milk, and then fold in the chopped mango.
Pour the coconut milk and mangoes into your popsicle molds, and freeze for at least 12 hours, or until hardened.
Ataulfo mangos are small, yellow mangoes with a vibrant, sweet flavor. They're often marketed as "champagne" mangoes.
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