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
FROZEN MANGO POPS
Make and share this Frozen Mango Pops recipe from Food.com.
Provided by Diana Adcock
Categories Frozen Desserts
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 566.5, Fat 41.1, SaturatedFat 16.6, Cholesterol 4.5, Sodium 265.8, Carbohydrate 52.5, Fiber 9.1, Sugar 36, Protein 11.5
FROZEN COCONUT MANGO POPS
Frozen popsicles made with coconut milk and pureed mango, so good!! A tropical recipe from the Caribbean.
Provided by Sharon123
Categories Frozen Desserts
Time 15m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Puree mango in the blender with 1/4 cup of the coconut milk and sugar and blend until smooth. Set aside.
- In a medium bowl combine the remaining coconut milk, canned coconut milk and the honey; mix well until combined thoroughly.
- Pour about 2 tablespoons of mango puree into each popsicle mold then pour coconut milk mix, until all the molds are filled. Place the molds in the freezer and freeze until solid, about 5 to 6 hours.
Nutrition Facts : Calories 82.8, Fat 3.7, SaturatedFat 3.2, Sodium 2.7, Carbohydrate 13.3, Fiber 0.5, Sugar 12.4, Protein 0.6
MANGO LASSI YOGURT POPS
A wonderful way to get your mango lassi in a pop! Adapted from the cookbook Summer Bicknell of Locopops.
Provided by Sharon123
Categories Frozen Desserts
Time 15m
Yield 6 6 oz. pops, 6 serving(s)
Number Of Ingredients 4
Steps:
- Peel mango and cut fruit away from pit. Discard pit. Puree mango flesh in food processor or blender with orange juice concentrate. In a bowl, stir yogurt until smooth and creamy (no lumps). Add sugar and pureed mango mixture and stir to blend thoroughly. Taste for sweetness. If it tastes perfect before freezing, add a pinch or two more sugar; flavors tend to diminish when frozen.
- Pour into pop molds and freeze at least 8 hours. To extract, run hot water over bottom and sides of pop mold for 5 seconds. Repeat for 5 seconds if needed. Serve immediately.
- Variations: Try fresh blueberries or strawberries instead. Generally, you need only ½ cup of fruit puree to 12 ounces yogurt. Just remember to taste for sweetness, as fruits vary. Makes 6 (6-ounce) pops.
JUST MANGO POPSICLES
Just mangos with a little bit of sugar (if needed) and a tiny bit of lemon juice to prevent browning. You could easily use stevia or erythritol for a sugar free version. I like to unmold my popsicles, wrap in wax paper, and store in a freezer bag so I can use the molds to make another flavor without having to finish the whole batch.
Provided by Random Rachel
Categories Frozen Desserts
Time 6h10m
Yield 6-8 popsicles, 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Peel mangoes, remove pit, and dice. I like to scoop the mango straight into the blender as I go.
- Taste a piece of the mango, and add sugar as needed. Some mangos are very sweet and won't need any sugar added, some are a little bitter and will need the full 1/2 cup. Add the lemon juice (to prevent browning) and blend until you have a homogenous puree.
- Divide puree among popsicle molds, and freeze until solid, about 6 hours. If you are using cups, freeze for 2 hours, then insert sticks, and freeze until solid, about 4 hours more.
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