Blueberry And Mango Cream Popsicles Recipes

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BLUEBERRY MANGO POPSICLES RECIPE BY TASTY



Blueberry Mango Popsicles Recipe by Tasty image

Here's what you need: mango, blueberry, water, popsicle mold

Provided by Greg Perez

Categories     Desserts

Yield 6 popsicles

Number Of Ingredients 4

1 cup mango, diced
1 cup blueberry
1 ½ cups water
popsicle mold

Steps:

  • Dice mango into thin slices.
  • Distribute the blueberries and mangos evenly among the popsicle molds. Fill in the gaps of air with water.
  • Freeze the popsicles for at least 5 hours.
  • Take the frozen popsicles out of the ice mold and enjoy!

Nutrition Facts : Calories 39 calories, Carbohydrate 9 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, Sugar 8 grams

BLUEBERRY CREAM POPSICLES



Blueberry Cream Popsicles image

These naturally purple pops are made with a combination of simmered blueberries puréed into an easy no-churn ice cream base. You can substitute yogurt or crème fraîche for the sour cream; either will give the popsicles a subtle tang. You can use fresh or frozen berries. (Frozen berries can be thawed and used as directed in the method below. Or use them straight from the freezer, but add 2 to 4 minutes to the cook time.) The number of pops this recipe makes depends on the size and shape of the molds used. The base can be stored in an airtight container in the refrigerator for up to 24 hours if you need to freeze in batches; just give the mixture a stir before using.

Provided by Erin Jeanne McDowell

Categories     ice creams and sorbets, dessert

Time 20m

Yield About 10 popsicles

Number Of Ingredients 8

2 cups/290 grams fresh or frozen blueberries
1 tablespoon fresh lemon juice
1 tablespoon granulated sugar
1/4 teaspoon fine sea salt
1/2 cup/120 milliliters sweetened condensed milk
1 cup/240 milliliters heavy cream
1/4 cup/60 milliliters sour cream
1 teaspoon vanilla extract

Steps:

  • In a medium pot, toss the blueberries, lemon juice, sugar and salt to combine. Cook over medium heat, stirring occasionally, until the berries burst and the mixture becomes juicy, 4 to 5 minutes. (Add 2 to 4 minutes of cook time if you're using frozen, unthawed berries.
  • Transfer to the bowl of a food processor or blender and cool for 10 minutes. Purée the mixture until relatively smooth, 30 seconds to 1 minute. Add the sweetened condensed milk and blend until combined, 20 to 30 seconds. Scrape the bowl well.
  • Add the heavy cream and process until the mixture is well combined and thickens slightly, 1 to 2 minutes.
  • Add the sour cream and vanilla and blend until fully incorporated, 30 seconds to 1 minute. If necessary, transfer the mixture to a large container with a spout, such as a 4-cup/1-liter liquid measuring cup. Divide the mixture between the popsicle molds, filling each just under the rim of the cavity of the mold. Gently press a popsicle stick into the center of each cavity and freeze until firm, at least 8 hours.
  • To unmold, gently run warm water over the base of the molds. They should easily release. Keep frozen until ready to serve.

BLUEBERRY AND MANGO CREAM POPSICLES



BLUEBERRY AND MANGO CREAM POPSICLES image

Categories     Fruit     Dessert     Freeze/Chill     Kid-Friendly

Yield 4 popsicles

Number Of Ingredients 6

Handful of fresh blueberries
Four slices of fresh mango
Dash of lemon extract
Dash of vanilla extract
1/4 cup sour cream
1/4 cup heavy whipping cream

Steps:

  • Put all ingredients into blender, blend until smooth. Pour into popsicle molds, freeze for 24 hours. Note: To remove popsicles from molds, run hot water over molds for about 30 seconds. Popsicles slide right out.

BLUEBERRY CREAM POPS



Blueberry Cream Pops image

Blueberry and cream pops are such a fun after-school snack. Make them in the morning so the pops are ready to go when the kids come in the door. -Cindy Reams, Philipsburg, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 pops.

Number Of Ingredients 5

2/3 cup sugar
2/3 cup water
2 cups fresh or frozen blueberries, thawed
1/4 cup heavy whipping cream
8 freezer pop molds or 8 paper cups (3 ounces each) and wooden pop sticks

Steps:

  • For sugar syrup, in a small saucepan, combine sugar and water; bring to a boil, stirring to dissolve sugar. Cool completely., Meanwhile, in a bowl, coarsely mash blueberries; stir in cream and sugar syrup. Spoon into molds or paper cups. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm. To serve, let pops stand at room temperature 10 minutes before unmolding.

Nutrition Facts : Calories 112 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 3mg sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 1g fiber), Protein 0 protein.

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