Mango Daiquiri Ice Pops Food

MANGO DAIQUIRIS

Steps:

• Place the mango, lime juice, sugar syrup and rum in a blender and process until smooth.
• Pour the mixture over a glass full of crushed ice.
• Note: To make sugar syrup, heat 1 cup sugar and 1 cup water in a small saucepan until the sugar dissolves.

MANGO LASSI ICE POPS

Steps:

• Put the mango, condensed milk, ginger, cardamom and lime zest and juice in a blender and puree until smooth. Distribute the mixture among the paper cups, add the ice-pop sticks and freeze until firm, at least 6 hours.

MANGO DAIQUIRI ICE POPS

Steps:

• Blend all ingredients in a blender until smooth, then force through a fine sieve into a large glass measuring cup. Pour into molds and add sticks. Freeze at least 24 hours.

HAVANA "FRESCA" MANGO DAIQUIRI

Steps:

• Muddle the mango and strawberries thoroughly with the lime juice and the Demerara Simple Syrup in the bottom of a cocktail shaker. Add the rum and stir. Fill with shaved ice and shake vigorously. Strain into a demerara-rimmed cocktail glass, forming a foamy layer of finely crystallized ice to finish.
• Bring 1 cup of water to a simmer, add the sugar and stir to dissolve. Remove from the heat, cover and chill.

FROZEN MANGO DAIQUIRI

Steps:

• Put the rum, liqueur or gin, lemon juice, mango flesh and a generous handful of ice in a high-powered blender that's suitable for crushing ice.
• Blend until smooth, then pour into a large cocktail or margarita glass and garnish with a mango slice and Thai basil, if you like.

FROZEN MANGO DAIQUIRI

Steps:

• Blend all ingredients in a blender until smooth and serve.