Coconut and Mango Popsicle

Name: Coconut and Mango Popsicle
Yield: 4
Ingredients: 1 cup of low-fat milk; 2 tablespoons of cornstarch; 1 tablespoon of cyclamate with saccharin; 4 egg whites; 1 large mango, cut into cubes; 1 bottle of light coconut milk (200 ml)

1
1 cup of low-fat milk
2
2 tablespoons of cornstarch
3
1 tablespoon of cyclamate with saccharin
4
4 egg whites
5
1 large mango, cut into cubes
6
1 bottle of light coconut milk (200 ml)

Ingredients

1
1 cup of low-fat milk
2
2 tablespoons of cornstarch
3
1 tablespoon of cyclamate with saccharin
4
4 egg whites
5
1 large mango, cut into cubes
6
1 bottle of light coconut milk (200 ml)

Directions

1
1
2
In a saucepan, combine the milk and cornstarch
3
Heat until thickened to a creamy consistency
4
Remove from heat, add coconut milk, and mix well
5
Let cool
6
2
7
In a blender, whip the egg whites into a light and fluffy consistency
8
Add cyclamate and blend well
9
Mix the cooled cream with the egg mixture until homogenous
10
Place the mixture in an airtight container and refrigerate for 2 hours
11
3
12
About 1 hour before serving, remove the popsicle from the freezer
13
When it starts to soften, blend it well in a processor
14
Add diced mango and mix well so that it spreads evenly throughout the popsicle
15
Return to freezer for an additional 15 minutes.