- 2 medium size mangoes, peeled and diced
- 2 cups ice cold coconut milk
- 1 teaspoon coconut oil
- 1/4 cup brown sugar
- 1 tablespoon lemon juice
1. In blender, puree mango until smooth. Add coconut milk, oil, brown sugar and lemon juice. Mix well.
2. Place Flexipan Bouquet Tray on Perforated Baking Sheet. Fill wells with mango mixture and place in freezer for 2-3 hours until harden. Unmold and serve!