Mango Basil Freeze Pops Food
SPICY MANGO-BASIL PALETAS
These Mexican ice pops are stimulating and refreshing at the same time.
Provided by Danielle Walquist Lynch
Categories World Cuisine Recipes Latin American Mexican
Time 14h20m
Yield 10
Number Of Ingredients 7
Steps:
- Blend mango chunks, basil, lime juice, cayenne pepper, and salt in a blender until smooth; pour into a large bowl. Stir sugar into mango mixture until sugar dissolves. Fold diced mango into mixture. Pour into freezer pop molds.
- Freeze until firm, 14 to 24 hours.
Nutrition Facts : Calories 82.1 calories, Carbohydrate 21.7 g, Fat 0.2 g, Fiber 1.5 g, Protein 0.4 g, Sodium 59.6 mg, Sugar 19.1 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
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- Add cubed mango and coconut milk to the blender cup and blend on high until the mixture is smooth and creamy. Set aside.
- Cut a 12-inch piece of plastic off the roll of FoodSaver freezer bags. Put one side down on the heat line of the machine and seal it. Measure 1 1/2 inches and seal again. Leave a 1/2-inch gap in between each popsicle mold so you have room to cut the pops apart. Repeat this step 5 times to make 5 popsicle molds.
- Prop the molds up or have someone hold them open for you and pour the mango filling into each opening, leaving a 2-inch gap at the top so you have room to seal it closed. Prop the pops up against the wall of the freezer to freeze for 2 hours.
- Lay the partially frozen pops down so the open tops are on the heat line of the FoodSaver and seal them closed. Once sealed, put the mango popsicles back in the freezer for 2 hours to finish freezing or until they're completely solid.
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