Let's Make: Mango Popsicles

We have to say, especially for the fact that our kids have been consuming a lot of processed sugars, it's so important for us to make use of the opportunity to create snacks that have natural sugars that we can have more control over.

What you'll need:

Here's what you'll need:

- Mangoes

- Lime Juice

- Honey/brown sugar

- Water/Coconut water

- Popsicle mold

Instructions:

Dice your mango then add them, your lime juice, honey and water (to taste) to a blender

Mix on medium speed until smooth

Strain the mixture to ensure it's silky smooth (and that there are no hairs of mango in your mixture depending on what type of mango you used)

Pour the mixture into your popsicle mold

Freeze for at least 4 hours or leave over night and enjoy!

Let's Make: Delicious Banana Caramel Cream Dessert

Let's guess... you want something sweet but it's gotta have a nice balance to it, right? Nothing too jaw-breaking, but nothing too soft either. We get it, and we've got the perfect solution!

Ingredients:

2 bananas caramel sauce fresh whipped cream

Vanilla Pastry Cream

Vanilla Pastry Cream

2/3 cup sugar can be reduced to 1/2 cup if you prefer desserts less sweet

1/4 cup cornstarch

1/2 teaspoon salt

3 cups whole milk

2 eggs

2 tablespoons butter

1 tablespoon vanilla extract or 2 teaspoons vanilla extract and 1 teaspoon vanilla bean paste

Graham Cracker Crumble

1 1/2 cups graham cracker crumbs about 10 full sized crackers

1/3 cup butter melted

1 tablespoon sugar

Instructions:

Make Pastry Cream

In a medium bowl, beat eggs with a fork to combine. Set aside. Mix sugar, cornstarch and salt in a medium saucepan Gradually pour in milk, while whisking, to make a smooth mixture. Cook over medium heat, stirring almost constantly, until the mixture thickens and boils. Continue to cook and stir one minute. Pour several tablespoons of the hot mixture into the bowl with the eggs and immediately stir well. Pour warmed egg mixture into the pan with the rest of the hot milk mixture. Return to a slow boil, and cook one minute, stirring constantly

Remove from heat and stir in butter and vanilla. Set aside to cool. When the pan has cooled, place in the refrigerator to fully cool. If desired, lay a piece of plastic wrap on the top surface of the pastry cream to prevent a skin from forming. Make Graham Cracker Crumble

Crush crackers in a large ziplock type bag. Pour crumbs, sugar and melted butter into a bowl and , stir until fully combined. Pour into a 9"x13" casserole dish and press into a even layer. Bake at 350*F for 10-12 minutes, until light brown Allow to cool.

Assemble dessert

Spoon about 2 tablespoons graham cracker crumble into individual serving dishes. Use a small glass to press the crumble into a firm layer, then add a layer of pastry cream into each dish. For easy assembly, fill a large ziplock type bag with the pastry cream, snip off the end and fill the dishes from this bag.

Add a few slices of banana and top bananas with a layer of whipped cream, then add some graham cracker crumble and a drizzle of caramel (scoop caramel or dulce de leche into a small ziplock bag and snip off the end for easy application). (Repeat layers 2-5)

Serve immediately or refrigerate up to 3 hours. Top with a slice of fresh banana just before serving