In July
The Stir did a nice little piece on Popsicles, and included my Minty Pea Pops as one of the reviewed. One of the other entries was from the
Kitchen Enchantress she made a delicious looking mango ice cream. We are going to squeeze the very last bit of summer out of this recipe! The mangoes here have been so utterly delicious and juicy we've been gorging ourselves on them daily! We have giant Raposa here but the common one you will see int he store are reddish, greenish, yellowish and weigh about 1/2 pound. The small yellow mangoes are good too but you would need about 3 for this recipe. (see below for mango types) It would be fun to bring home two or three kinds and do a taste test with the kids. Once I saw the Stir's article I knew we just had to make the frozen treat. We had one more giant jucy mango in the fruit bowl just waiting to be eaten.
The recipe calls for frozen pineapple concentrate as an ingredient. I had a hard time finding this, I wanted organic and could only find orange. I thought I'd substitute orange because I was not in the mood to go to another store.
The surprise was, when I got home I found out I had grabbed raspberry concentrate instead! My first reaction was total disappointment, but we decided to make it work anyway, I was up for an experiment. Her recipe was very easy and fast, just my kind of recipe. I happen to have some very cute Popsicle molds and am always looking for a way to use them, this was perfect!
If you have never cut up a fresh mango it can be tricky but once you learn it makes sense. The pit inside a mango is long and flat, this means that to avoid it when cutting and there is a special technique to cut around it. I found this video and liked how Chef Allen shows how to tackle it. If you are going to dice the mango in the skin please be careful. I advise setting it on the cutting board and not cutting into your hand.
After cutting you should have 2 lobes and the middle with the pit in it. This is the part we fight over, peel it and eat the meat off the pit before you toss it. Now scoop out the meat from each lobe and put it in the food processor and follow the rest of the recipe.
Creamy Mango Pops
These are so creamy and delicious, you'll want them again and again! If you don't have molds, just pour into a large zip-type plastic freezer bag, seal completely, and lay flat in your freezer for at least 2 hours. When frozen, scoop with a metal spoon to serve!!
2 very ripe meduim mangoes, with the skin and the pits removed
3/4 cup coconut milk
1/2 cup raspberry juice concentrate
1 Tablespoon agave nectar (or honey)
1. Blend all ingredients together in a food processor until creamy and smooth.
2. Pour into frozen treat molds, and place in freezer for at least a couple of hours, preferably overnight.
3. Remove from molds and ENJOY!
NOTE- I poured a bit of the concentrate into the top of the molds to make the pops very pretty.
Mango Types:
Haden
These are medium, rounder mangos with an oval-round shape. Haden mangos have skin that is yellow in color accompanied by a red-orange blush when ripe. They have a juicy and yellow pulp that is sweet in flavor and have moderate fiber.
Availability: March through June from Mexico
Tommy Atkins
Large, oblong shaped fruit with green skin that has some hues of red. Tommy Atkins are characterized by firm, juicy flesh with a smaller pit and moderate fiber. They emit a strong and pleasant scent.
Availability: February through July from Mexico
Kent
A large fruit, primarily green colored on the outside, with an occasional red blush. Kents have smooth flesh with minimal to mild fiber and are very juicy with a sweet, rich flavor.
Availability: June through August from Mexico
Keitt
This large, oval-shaped fruit has green skin with a hint of a rosy-orange blush. Its flesh is smooth, sweet and juicy with mild fiber. Keitts have a flavorful aroma and also have a smaller pit than other green mango counterparts.
Available July through September from Mexico
