CREAMY MANGO POPS
This is a quick afternoon vegan treat for warm summer days.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 6
Number Of Ingredients 5
Steps:
- Blend mango, coconut milk, orange juice, honey, and vanilla until smooth. Fill ice-pop molds and freeze.
Nutrition Facts : Calories 81 g, Fiber 2 g, Protein 1 g, Sodium 3 g
MANGO-TAJIN® ICE POPS
Do you love those chile powder-coated mango suckers found in the Hispanic supermarkets? If so, have I got an ice pop for you...
Provided by Soup Loving Nicole
Categories Desserts Frozen Dessert Recipes Popsicle Recipes
Time 8h10m
Yield 6
Number Of Ingredients 5
Steps:
- Cut lime into 6 slices. Cut each slice in half and place 2 slices in the bottom of each ice pop mold.
- Set aside 1/3 cup of the diced mango. Place remaining mango in a blender. Add water, chile-lime seasoning, and sugar; blend until smooth. Stir in reserved mango.
- Divide mixture between the molds. Freeze for 8 hours, or overnight. Run molds under cold water for 10 to 15 seconds to release pops.
Nutrition Facts : Calories 57.5 calories, Carbohydrate 15.3 g, Fat 0.2 g, Fiber 1.7 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 201.8 mg, Sugar 12.7 g
COCONUT MANGO POPS
These are inspired by a Mexican treat that coats mango in chile and lime. It's so refreshing and delicious! I like to add a little coconut, in a Southeast Asian-inspired move.
Provided by Molly Yeh
Categories dessert
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Put the ancho and coconut in an electric spice grinder and pulse until ground. (You don't want it too fine; a tiny bit coarse is great.) Combine this mixture with the lime zest and sugar in a bowl and toss to combine.
- Cut an end from 1 mango so it sits straight. Use a sharp knife to cut down and peel off the skin. Cut the flesh from the mango in planks, getting as close to the pit as you can. Cut the planks into wide pieces (you'll get 5 to 6 pieces out of 1 mango). Repeat with the remaining mango to get 10 to 12 pieces total.
- Stick a lollipop stick in each piece of mango and sprinkle them all over with the coconut-chile mixture. Sprinkle lightly with the flaky salt and serve.
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