Combine matcha green tea powder, agave nectar, and 2/3 cup of coconut milk in a blender. Mix well and divide the mixture between 4 silicone popsicle molds. Freeze for 20 minutes.
Meanwhile, clean the blender and add mango, lemon juice, and the remaining milk. Blend until completely smooth. Pour the mixture into the molds over the matcha green tea layer and transfer to the freezer again.
Freeze for 4 hours (or even better overnight).
These easy popsicles are fun, refreshing, and extremely healthy. For the fruit layer, I have chosen a creamy mango puree that is bursting with different vitamins and other nutrients. However, you can experiment with peach, avocado, or even banana puree for different flavors each time.
Add some coconut milk (or if you prefer vanilla-flavored almond milk), and some lemon juice. This combination will add an entirely new dimension of flavors to the fruit flavor. For the green tea layer, you won't be needing almost anything – some high-quality matcha green tea, some more coconut milk, and sweetener.
I'm a big fan of agave nectar. However, you can try the maple syrup, molasses, date syrup, or even bee-free honey. Freeze until completely set and enjoy these wonderful popsicles!
Nutrition information per serving: Kcal: 101, Protein: 1.3g, Total Carbs: 3.9g, Dietary Fibers: 1.3g, Total Fat: 9.6g
Mango puree can easily be made simply by placing chopped mango into a food processor and processing until smooth. However, if you're a mango fan like me, you can prepare yourself a lovely homemade mango puree, keep it in a glass jar, and enjoy it for days. It's a perfect ingredient in so many different recipes like smoothies, cakes, cookies, and of course ice cream.
Cut your mango in half and remove the stone. Gently peel and chop into bite-sized pieces. Place in a food processor or a powerful blender and add one teaspoon of rum extract, about one tablespoon of sweetener (this really depends on your taste), and one teaspoon of lemon juice.
Optionally, add some vanilla extract as well but in my opinion, the rum extract will be more than enough. Pulse until completely combined and transfer into glass jars with tight lids. Keep in the refrigerator up to one week.
Optionally, add your matcha green tea into the puree and use the mixture in your regular recipes. This will add some valuable nutrients and add that spcific matcha zing we all love so much!