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Mango Smoothie Pops

Posted on April 15, 2012 by Ruthanne

These creamy mango popsicles are filled with fun fruit and ice cream– a perfect summer treat!

A few weeks ago I shared a recipe from my travels to Mexico- Leche de Chocolate and this week I want to share another favorite with you. One of my trips to Mexico involved 10 days of digging a foundation for a new church building in a little town in Sinoloa. We used pick-axes to dig twelve 5-foot deep holes that eventually had cement footers poured into. By noon it was over 120 degrees and one of our favorite treats was when the local kids would bring us “helados” or homemade fruit ice cream in plastic bags. I was a little hesitant at first, but after I bit the corner off of the bag and had a taste, I was addicted! SO refreshing and delicious! I asked my friend Clarissa for the recipe and she graciously wrote it out for me:

I’ve made it many times since and it always makes me smile when I remember those long hot (incredibly fun!) days.

A few days ago I came across some really fun popsicle molds called Volcano Pops. The centers of the popsicle can be filled with things and I just imagined the creamy mango pops filled with coconut, or ice cream or berries…..endless possibilities! So I had to try them! SO much fun! Here’s the recipe:

INGREDIENTS:

2 cups of cubed fresh mango (about 2 medium mangos)
1 can of evaporated milk
1/4 c. sugar (use more or less depending on how sweet your fruit is)

DIRECTIONS:

Combine all of above ingredients in a blender (I used an Oster Smoothie Maker– I got it for Christmas and I LOVE it– it makes smoothies right into a cute to-go cup. These ingredients fit perfectly into the cup and made my clean up really easy!)
Blend until smooth.
Pour into popsicle molds (or into sandwich bags– then just knot the top) and freeze overnight.
Remove popsicles from mold (and fill if you used Volcano Pops) or clip a corner off the bag and ENJOY!

My thoughts: Only one— the mango pop filled with vanilla bean ice cream? Oh. My. Word. 🙂

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Posted in Frozen desserts and tagged black berry, coconut, filled popsicles, frozen dessert, ice cream, mango, mexico, popsicles, raspberry, smoothie, volcano pop, whipped cream. Bookmark the permalink.

Blackberry Tart

Posted on August 26, 2011 by Ruthanne

There’s nothing like fresh blackberries in August! I grew up picking berries in the woods behind our house- 4 cups made a pie. I loved berry picking and HATED the pie (I can’t stand my fruit cooked!) When I was home visiting family a week ago my mom and I went picking and I came home with a big bowl of fresh blackberries. I wanted to see if I could make a fresh (UNCOOKED!) berry pie with them and it turned out wonderfully! YUM!!!! I used a tart pan and had LOTS of filling left over since it was so shallow- I recommend making 2 tarts or a pie with this recipe.

INGREDIENTS:

Blackberries! (aren’t they beautiful?)- about 4 cups.
One refrigerated pie crust (for pie). (Two pie crusts for tarts.)
One small box (3oz.) of Jello- I used Blackberry Fusion- it was amazing- I’m sure Raspberry would work just fine if you can’t find the Blackberry.
One small box (3.4oz.) of Jello instant vanilla pudding
2 1/4 c. cold water
Cool Whip

DIRECTIONS:

Spread pie crust into the bottom of a pie plate or tart pan and cook as directed on package. Cool completely. (I really think this pie would taste great in a pre-made graham cracker crust if you want to make this recipe REALLY easy!)
In a medium saucepan mix together the jello, pudding and water. Cook over medium heat.
Bring mixture to a boil, stirring constantly.
Cool in refrigerator until slightly set.
Add berries and mix until all berries are incorporated (save a few out to decorate the top!!)
Spoon pie filling into crust(s) and chill overnight.
Before serving, spoon cool whip on top and decorate with fresh berries. YUM!!

My thoughts: You are going to LOVE this pie 🙂 Our berries were fairly tart and this pie was so sweet and tangy it was perfect! Since I had only prepared one tart crust I had left over filling that I spooned into cups. Just added Cool Whip and granola for a yummy breakfast treat. I love how firm the pie got– no runny cooked fruit here!

On a side note: My new obsession with food photography makes me laugh sometimes. I was trying to catch some natural light staying INSIDE (since it was hot enough to actually cook my fruit pie outside). I cleaned my kitchen floor, found a pretty placemat and a patch of good light and started taking pictures. When I finally looked up I had to laugh –and take a picture of my VERY obedient puppy: