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San Francisco Shock Popsicles

Course: Dessert
Servings: 6 popsicles

Ingredients

Mango Layer

  • 1 1/2 cup mango (about 3) ripe and diced
  • 1 cup coconut milk
  • 2 tbsp sugar
  • 1 tsp vanilla extract
  • 5 drops of orange food dye
  • 1 drop of red food dye

Black Sesame Layer

  • 2 1/2 tbsp black sesame seeds
  • 2 tbsp sugar
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup coconut milk

Garnish

  • citric acid optional

Instructions

  • Place the mango in a blender and blend until smooth. Add the coconut milk, sugar, and vanilla extract. Blend until completely smooth and well combined. Add the food dye and mix well. 
  • Transfer the mixture into your popsicle molds and fill each a little over 3/4ths of the way up. Place in the freezer (no sticks) for 30 minutes. 
  • Place the sesame seeds in a blender and blend until smooth. Add the coconut milk, sugar, and salt. Blend until completely smooth and well combined. 
  • Transfer the mixture into your popsicle molds on top of the mango layer. Place the popsicle sticks in, cover, and place in the freezer overnight (at least 12 hours). After removing the popsicles from their mold, if you want to add a layer of shock to these popsicles sprinkle with a light layer of citric acid.