INGREDIENTS

1 cup fresh mango puree
¾ cup Angel Condensada
1 pack, 250ml Angel All Purpose Creamer, chilled overnight
¼ teaspoon yellow food coloring (optional)
2 cups white chocolate coins
2 Tablespoons vegetable oil or coconut oil

PROCEDURE

1. In a medium size bowl, add mango puree and condensada. Mix well until combined. 
2. In a separate bowl, add Angel All Purpose Creamer. Using an electric hand mixer or wire whisk whip cream until soft peaks form. Fold in cream into the mango puree and condensada mixture. 
3. Pour mixture into silicon popsicle mold. Freeze for 6 hours or best overnight. 
4. Place white chocolate coins in a heat proof bowl. Melt in the microwave for 30 seconds or until melted. Add oil and mix well. 
5. Remove popsicles from the mold and dip into the melted chocolate. Place popsicles on a tray lined with baking paper. Freeze again for another 4 hours before serving.