Frozenmangopops Recipes

MANGO POPSICLES

Steps:

• Put mango and 3/4 cup milk in the blender and mix well.
• Pour into popsicle molds about 1/3 of the way up and put in the freezer for about 30 minutes. This will prevent the layers from mixing.
• Add Greek yogurt, sweetener and a dash of milk to blender. Mix well. If it's too thick to pour add a bit more milk until you get desired consistency.
• Remove popsicles from the freezer and add yogurt layer. Put back in freezer for about 30 minutes.
• Remove from freezer and add remaining mango layer. Freeze again for several hours. To unmold run the bottom of the mold under warm water - NOT hot. If it's too hot the popsicles will melt.

MANGO LASSI POPSICLES

Steps:

• If using ripe mango, peel and cut the mango. Add mango pieces to a blender and blend until smooth. Skip this step if using canned mango puree
• To the blender with mango puree add yogurt, salt, and saffron and blend until smooth.
• Pour the mix into the popsicle mold. Do not overfill molds, allow for expansion by leaving about 1/4 inch of space at the top of each mold. Place the lid on and then insert the wooden sticks, leaving about 1.5 inches out so they are easier to remove. Freeze for 8 hours or overnight.
• To remove the popsicles, run the mold under warm water which will loosen the ice pops or keep the mold in a large pot with warm water for a minute. Make sure that lid is not submerging in water.
• Then gently pull the mango lassi popsicles. Enjoy immediately or if serving later place them in a parchment paper-lined tray or individually wrap them in parchment paper and store in a freezer-proof container.

MANGO-TAJIN® ICE POPS

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.

FROZEN MANGO POPS

Steps:

• Peel mangoes and slice so you have two halves from each fruit.
• Gently melt chocolate in separate pans until melted and fluid-be careful not to burn the chocolate.
• Remove from heat.
• Place nuts or coconut on a plate.
• Skewer each fruit slice with a popsicle stick.
• You need to pat dry with a paper towel so the chocolate will stick. Holding the "mango stick" by the stick, dip first in the white chocolate, at an angle, then dip in the dark chocolate, at an angle.
• Quickly press one side into nuts.
• Place on wax paper and repeat process until all eight are done.
• If any chocolate is left over drizzle away on plain side!
• Tip-this can also be done with bananas that have been cut in half-just make sure to cover totally with chocolate or your going to have"brown" banana showing.