1 minute read
Golden Milk Mango Popsicles
BY CAITLIN SHOEMAKER
I feel like many of us group popsicles into the “kid-only” dessert category. Those sugarfilled, artificially dyed, plastic-wrapped icicles? Yeah, I’m ready to leave those behind. But a creamy, dreamy popsicle made of fresh fruit, coconut milk, and warming spices? I’m totally ready to get down with that. These mango popsicles are a refreshing year-round treat, especially after a warm bowl of Curried Carrot Soup or Chickpea Tikka Masala.
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You will need a popsicle mold in order to make this recipe; I have tried my fair share, and find that silicone-based molds work better than the hard plastic ones. The stretchy nature of the rubber makes it easier to loosen the popsicles before removing them from the mold. Be sure to carefully run room-temperature water around the outside of the mold, too, or you’ll be in for a fantastic pre-dessert arm workout.
Hands on time 15 minutes Freeze time 4 hours Makes about 8 popsicles (depending on the mold)
INGREDIENTS
• 1½ cups (215 g) frozen chopped mango • 1 (13½-ounce/400 ml) can full-fat coconut milk • 1/3 cup (80 ml) grade A maple syrup • 1-inch (2.5 cm) knob of fresh ginger, peeled • Juice of ½ small lemon (about 2 teaspoons) • 1½ teaspoons ground turmeric • 1 teaspoon ground cinnamon • ¼ teaspoon ground cardamom • Pinch of pink Himalayan salt
DIRECTIONS
Put the mango, coconut milk, maple syrup, ginger, lemon juice, turmeric, cinnamon, cardamom, and salt in a high-speed blender and process until smooth and creamy, 45 to 60 seconds.
Use a funnel to pour the mixture into your popsicle molds, leaving a little room at the top to allow the mixture to expand as it freezes. Place a popsicle stick in the center of each mold and seal the mold as necessary. Place the popsicles on a level surface in the freezer and freeze for at least 4 hours, preferably overnight.
Use a funnel to pour the mixture into your popsicle molds, leaving a little room at the top to allow the mixture to expand as it freezes. Place a popsicle stick in the center of each mold and seal the mold as necessary. Place the popsicles on a level surface in the freezer and freeze for at least 4 hours, preferably overnight.
