Mango Pops Recipes

CREAMY MANGO POPS

Creamy Mango Pops image

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

Ingredients

6 cups slightly thawed frozen mango
1/4 cup light coconut milk
2 tablespoons orange juice
2 tablespoons honey
1 teaspoon vanilla extract

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

Mango-Tajin® Ice Pops image

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

Ingredients

1 lime
3 mangoes, peeled and cubed
½ cup water
1 tablespoon chile-lime seasoning (such as Tajin®)
2 teaspoons white sugar

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

Coconut Mango Pops image

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

Ingredients

2 small dried ancho chiles, stemmed and seeded (or 2 tablespoons ancho powder)
1/2 cup shredded sweetened coconut
Zest of 1 lime
2 tablespoons sugar
2 large ripe mangos
Flaky salt, for garnish

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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