Mango Basil Popsicle


If summer had a flavor, it would be this vegan tropical popsicle, which uses coconut milk as its base.


1 C coconut milk or coconut cream
⅓ C sugar
1 lb frozen, ripe mango chunks
4 large basil leaves, whole
2 tsp fresh ginger, minced



  • Sous vide circulator
  • Sous vide pouches
  • Vacuum sealer
  • Medium saucepan
  • Whisk
  • Popsicle molds


Prepping time: 10 minutes / Cooking time: 10 minutes (excludes sous vide cooking)




  1. Set circulator to 181.4°F (83°C).
  2. In a medium saucepan over medium heat, whisk together the coconut milk and sugar and continue whisking until the mixture just begins to boil. Remove from heat and chill in refrigerator.
  3. Place the mango chunks, basil leaves, and minced ginger in a large sous vide pouch and add the coconut milk. Seal and cook for one hour.
  4. After cooking, chill thoroughly, then open the pouch and remove the basil leaves.
  5. Blend well until smooth, then pour into ice pop molds.
  6. Freeze for at least four hours, or overnight for best results.

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