Mango Coconut Popsicle

Kashish Mango Pulp (x 2 cups)

Coconut Milk (x 2 tbsp)

Kashish Milk Powder (x 2 tbsp)

In a mixing jar add Kashish Kesar Mango Pulp.

Add Milk Powder and Coconut Milk.

Stir the mixture well until smooth runny & there are no Milk Powder lumps.

Pour the mixture into the popsicle moulds.

Insert stick into the centre of moulds.

Refrigerate the popsicles for about 6-8 hours before serving!

Thanks for the great advice, I never enjoyed that much great brown rice ever.

Thanks for the great advice, I never enjoyed that much great brown rice ever.