Monday, May 6, 2013

2 Mango Popsicle Recipes

Hello, dear reader.

This is my first real post for a.b.daisy.

I'm excited :)

Living in northern California has exposed me to tons of foods I never really ate growing up in the Midwest. Although I can't blame the region entirely: I'm sure it's partly because I was a totally picky eater as a kid, and I think at some point my mom just gave up trying to widen palate. So I sort of stayed that way until college. And when you go to college in middle-of-nowhere, Illinois, the available grocery options are slim. Especially for produce.

So mangoes were included in the poor foods that didn't make it onto my plate. When Whole Foods had 50-cent champagne mangoes a couple weeks ago, I kind of overdid it. Plus I got SUPER excited when I learned how to dice a mango because, really, it's so fun. I felt like a chef.

Combined with my eagerness for spring and warm weather, my enthusiasm for the mango sale resulted in 2 big batches of yummy mango popsicles. (They were yummy, but really. I made way too many.)

Happy warm weather and mango season to you! Enjoy these popsicles :)

P.S. The other day we made strawberry ice cream. It was, no contest, the BEST strawberry ice cream I've ever tasted. You'll want to keep your eyes peeled for the recipe!

*The following recipes make 6 popsicles each (in a standard popsicle mold).


2 cups mango puree
1/4 cup water
2 tablespoons sugar

Bring water to boil. Stir in sugar until it dissolves. Stir simple syrup into mango puree. Pour into popsicle molds and freeze until solid.


2 cups mango puree
1 cup coconut milk
1 cup water
2 tablespoons sugar
hint lime juice

Combine all ingredients in a blender and blend until smooth. Pour into popsicle molds and freeze until solid.

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