Make Ahead

Salty Mango Corn Ice Pops

July  9, 2021
0 Ratings
Photo by Carolina Gelen
Author Notes

In this episode of Choose Your Own Recipe Adventure, I was assigned a pretty chaotic list of ingredients, which I had to use to develop a brand new recipe. Potato chips, mangoes, corn, and a non-dairy base. Oh, and the only cooking gadget I could use was a microwave—no stove, no oven, no nothing. Great! I thought of a fresh salsa, a salad, mango cornbread, corn mango soup... So why didn’t I make any of these? Salsa sounds great, until you bring the non-dairy base in the scenario. Do I just pour almond milk in the salsa? Do I mix everything with coconut yogurt? The cold soup or salad were safe options, but I’m not particularly interested in eating a wet chip soaked in soup or salad dressing. I wanted the chips to keep their crunch. And mango cornbread sounds absolutely delicious, except I wasn’t allowed to use an oven. In the end, the winner recipe ended up being a corn mango ice pop, coated in a white chocolate shell mixed with potato chips. Can you imagine? The milky corn, limey mango, and salty potato chips are such a remarkable match. And definitely one I never would’ve thought of myself.
Carolina Gelen

  • Prep time 20 minutes
  • makes 12 x 2oz popsicles
Ingredients
  • Mango corn ice pops
  • 1/2 (13.5-ounce) can full-fat coconut milk
  • 13 ounces corn kernels, canned or fresh (about 2 heaping cups)
  • 1/3 cup honey, plus more to taste
  • 1 teaspoon vanilla extract
  • Kosher salt
  • 2 mangoes, chopped
  • 2 tablespoons freshly squeezed lime juice, plus more to taste
  • 1 tablespoon granulated sugar, plus more to taste
  • 2 teaspoons finely grated lime zest
  • Salty white chocolate shell
  • 7 ounces white chocolate
  • 2 tablespoons coconut oil
  • 1 handful salted potato chips, crushed
In This Recipe
Directions
  1. Combine the coconut milk and corn in a heatproof container and microwave until the liquid is close to a simmer. Let the corn steep in the milk for 10 minutes, then blend together until smooth. Strain the corn-infused coconut milk through a fine-mesh sieve into a bowl. Add the honey, vanilla, honey, plus a tiny pinch of salt to the mixture. Taste and add more honey if necessary.
  2. Mix the mango, lime juice, sugar, lime zest, and ¼ teaspoon of salt in a bowl. Roughly crush everything together using a muddler, a potato masher or your hands. Taste and adjust the lime juice and sugar as needed.
  3. Evenly divide the mango mixture between 12 ice pop molds, then evenly divide the corn mixture on top.
  4. Freeze the popsicles for 6 to 12 hours until fully hardened.
  5. Microwave the chocolate and coconut milk in a heatproof bowl, mixing every 15 seconds, until melted. Mix in the crushed chips, then dip each ice pop in the chocolate mixture. Freeze for 10 more minutes until the chocolate shells have fully hardened.

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Carolina Gelen

Recipe by: Carolina Gelen

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