Author Notes: These ice pops use the same base as the mango sherbet I posted previously. I wanted to try two different freezing methods for the same base. I actually think these ice pops have a slightly smoother, creamer texture than the sherbet. —Cristina Sciarra
Food52 Review: These mango ice pops were a hit! They are the perfect balance of fruit with just the right amount of creaminess to make them a great dessert all summer long. Refreshing but satisfying. I suggest using a very ripe mango so that all the good juice stored around the fibrous pit gets incorporated into your ice pops. —meganvt01
Makes: 9 ice pops
the juice of 1/2 a lime
a pinch of sea salt
1/3 cup agave nectar
1.5 cups cold, whole milk
2 tablespoons heavy cream
- Peel the mango. Then, using a knife, peel the flesh (and falling juice) directly into a blender or food processor. Juice the 1/2 lime, and add it to the blender, along with the sea salt. Turn the blender to stir, and mix until the mango is nearly pureed.
- Open the top of the blender as the mango is being pureed; pour in the agave. (I used 1/3 cup because my mango was not overly ripe or sweet. The resulting sherbert was not overly sweet. Feel free to adjust deepening on your mango/preferences.)
- With the blades still whirring, pour in the milk, and then the cream. Let the blender go just long enough for everything to mix together.
- Pour the mango base into a ice pop mold. Move them to the freezer, and allow them to hang out in there for a good couple of hours, until they are completely frozen.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Frozen Dessert
- This recipe was entered in the contest for Your Best Mangoes