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
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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EASYBAKED 