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Coconut Mango High Protein Low Fat Ice Cream Bars

Lydi
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Ingredients
  

  • 1 container ProYo Coconut High Protein Low Fat Ice Cream
  • 1 medium mango cubed
  • 3 tablespoons shredded coconut optional for texture

Instructions
 

  • Allow the ProYo Coconut High Protein Low Fat Ice Cream to soften outside of the freezer (almost to the point that it's melting).
  • Stir mango cubes (and shredded coconut if desired) into ProYo Coconut High Protein Low Fat Ice Cream. I like the varaiation in texture the shredded coconut provides.
  • Spoon mixture into popsicle molds and freeze for a few minutes, until firm enough to support an inserted popsicle stick. Sprinkle a little more shredded coconut onto the top of the popsicle (which is actually the bottom in real life!) for a pretty garnish effect.
  • Freeze for 4 hours.
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