Read my Summer 2017 Issue:
A real tropical pop. The addition of chocolate and coconut gives some extra texture and crunch.
Place the mangoes and shredded coconut in a saucepan. Add sugar, water, and lemon juice. Bring to a boil and simmer for 5 minutes. Use an immersion blender to liquefy the mixture. Cool. Fill your molds with the mixture, add sticks, and freeze solid. Takes up to 12 hours. Melt the chocolate and cream using a double boiler. Stir until smooth. Remove the pops from the mold and use a spoon to cover half the pop with chocolate. Sprinkle with toasted coconut and serve.