Mango Pops Recipes

Steps:

• Blend mango, coconut milk, orange juice, honey, and vanilla until smooth. Fill ice-pop molds and freeze.

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.

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.

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.