Yesterday was the official start of summer, and making something like mango ice pops seemed appropriate. Even if Lila objected, saying she doesn’t like mango. And can she have another brownie? And can she eat another tile, maybe an R or an X, from that chocolate edition of Scrabble?
Fine. These pops with a bit of rum weren’t for her! She’s just my popsicle model rocking a cool summer vacation manicure on her “best summer ever” so far.
The popsicles taste like pure mango. Sweet, fruity, refreshing, and in a lovely shade of orange. Try them! This recipe makes plenty to fill a popsicle mold set and another ice cream container. Happy summer!
mango ice pops
Use this recipe to make popsicles or simply a mango sorbet. It tastes intensely of mango.
2 1/2 pounds or 2 to 4 large and ripe mangoes
2/3 cup sugar
3/4 cup water
2 tablespoons dark rum
Use a vegetable peeler to peel the mangoes. Slice off large pieces of mango, leaving just the pit. Chop mango pieces into chunks, and add to bowl or blender. Squeeze the mango pits with your hands over the blender or bowl to get all that juice. It gets messy. Blend mango chunks with sugar, 3/4 cup water, the juice of 1 lime, and dark rum until smooth.
Pour mango mixture into popsicle molds, putting any leftovers in a plastic container. Freeze for at least four hours. Run popsicle molds under warm water for about 10 seconds to release popsicles from the mold.
Makes 6 or so popsicles depending on the mold, with leftovers. Adapted slightly from Lottie + Doof