MANGO CURD CREPE CAKE

2 ripe mangoes, chopped

2 limes, juiced (or about 1/4 cup fresh lime juice)

1/4 cup light coconut milk

1/2 cup water

Optional: a few pinches of sugar

9 plastic 3 oz. cups or popsicle molds

small wooden craft sticks

In a high speed blender, puree all ingredients. Taste and adjust, adding more lime or a pinch of sugar if you like.

Pour into plastic cups or popsicle molds and freeze for at least 4 hours. After the first 2 hours, place the sticks into the partially frozen pops.