- preparation time
- 1 ½ cups Whole Milk Ricotta
- 1 cup Coconut Milk, unsweetened
- ½ cup Pistachios, roasted and chopped, divided
- 7 cups Mango, frozen diced
- ¼ cup Light Corn Syrup
- ½ teaspoon Kosher Salt
- In a blender pitcher, combine all ingredients except 2 tablespoons of pistachios.
- Blend until as smooth as possible.
- Pour mixture into popsicle molds and freeze until solid.
- Unmold and serve with a garnish of the reserved pistachios
This culinary creation features
Frigo® Ricotta Cheese
Saputo® Premium Gold Ricotta Cheese