Strawberry Mango Wchamoy Popsicles Recipes

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STRAWBERRY MANGO POPSICLES



Strawberry Mango Popsicles image

Looking for a healthy icy cold summer treat? These Strawberry Mango Popsicles are just the answer! Filled with good for you ingredients, these popsicles will have you cooled down in no time.

Provided by Cassie

Categories     Snacks

Time 5m

Number Of Ingredients 5

1 cup frozen mango
1 cup frozen strawberries
1 cup water, can use coconut water
2 tbsp. chia seeds
Optional - 1-2 tablespoon of rice malt syrup / honey / maple syrup. If you taste the mixture and decide it isn't sweet enough for you, add in ½ tbsp. of your preferred sweetener and blend again.

Steps:

  • Place strawberries & ½ cup water into a high performing blender or food processor until completely pureed. Pour into small bowl and mix in 1 tbsp. chia seeds.
  • Rinse blender / food processor.
  • Repeat first step but this time with the mango!
  • Spoon the fruit mixtures into popsicles however you'd like - I just alternated spoonful's of each until the mould was filled.
  • Place in freezer overnight and enjoy once completely frozen!

Nutrition Facts : Calories 48 calories, Carbohydrate 8 grams carbohydrates, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 3 grams sodium, Sugar 4 grams sugar

MANGONADA



Mangonada image

When the summer sun screams across Mexico's city streets and sandy beaches, mangonadas come to the rescue. Also called chamangos, they can be made with any combination of mango sorbet, chopped fresh mango or mango purée, and may or may not be spiked, but they'll always contain the salty, spicy and tangy flavors of Tajín and chamoy. Tajín, a chile-lime salt, is a delicious addition to sweet and savory foods alike. Its sister condiment, chamoy, is traditionally made from fermented fruit, salt, sugar and chiles. Depending on your location, you can find Tajín, chamoy and tamarind straws - their sour, chewy coating adds an extra tickle of tartness - at supermarkets or Latin American grocers; all three are available online.

Provided by Daniela Galarza

Categories     snack, non-alcoholic drinks, shakes and smoothies

Time 15m

Yield 4 servings

Number Of Ingredients 8

5 large ripe mangoes (about 15 ounces each), peeled, pitted and cut into 1/2-inch pieces (about 8 cups), or 2 1/2 pounds frozen mango, defrosted
1/4 cup granulated sugar, or to taste
1/4 cup fresh lime juice (from 2 fresh limes)
1 1/2 cups cold water, or as needed
3/4 cup silver tequila or rum (optional)
3/4 to 1 cup chamoy
Tajín, to taste
4 tamarind candy straws (optional)

Steps:

  • Place 5 cups mango in a blender, reserving the remaining mango. Add the sugar, lime juice and 3/4 cup cold water to the blender, and blend on medium-high speed until puréed. Blend in tequila or rum, if using. Blend in additional water, adding 1/4 cup at a time, until mango mixture reaches the desired consistency.
  • Chill mango mixture, covered, in refrigerator until ready to serve. For a colder mangonada, transfer mixture to the freezer until it reaches the consistency of a slushy.
  • To serve, pour or scoop about 1/2 cup of mango mixture into each of four 16-ounce glasses. Add about 1/3 cup reserved mango to each glass, followed by 1 1/2 to 2 tablespoons chamoy and a generous sprinkle of Tajín. Repeat with the remaining mango mixture, mango pieces, chamoy and a final sprinkling of Tajín on top. Garnish each glass with a tamarind candy straw, if using, and a spoon. Serve immediately.

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