Ready for a taste of the tropics in the comfort of your own home?
I was in Large Box Store the other day, when someone, while looking over with disdain at the mango juice display, LOUDLY ANNOUNCES to her friend (and to everyone several aisles over), "MANGOES! They taste TERRRRIBLE ... UGH!" while contorting her face into a pout I thought only 4-year olds could make.
I might be a tad prejudice, but to me, the mango is a tropical gift to the world. One bite of this magical fruit will transport you to a desert island, where where you lazily sway in a hammock strung between two palm trees on a warm sandy beach, blue ocean lapping perilously close to a side table holding your mango margarita.
While I have enjoyed mangoes for years, either au naturale (the mango, not me) or in smoothies, the best mango I ever had was in an ice pop of all things, purchased about a month ago in a little shop by a lake. In Beijing, China.
Did I mention that my son received his master's degree about a month ago? From Tsinghua University. In Beijing, China.
|It was 90F that day.He kept the regalia on just long enough|
for photos with his sister & mom (I'm the one on right).
Anyway, back to the pops.
|Mango pop on right.|
The strawberry pop was merely okay. But the mango! Smoothest, creamiest bit of heaven I ever had. A piece of me disappeared along with the pop. I so wanted to be able to enjoy it again when I got back to earth ... I mean the USA.
So what does all this have to do with the Secret Recipe Club where each month, members select and make a recipe another member's blog. This month I was assigned The Tasty Cheapskate, hosted by Jean. Jean, who learned cheapskatery as a child, eventually also learned as an adult how to cook. Good things. Very good things.
Such as her recipe for mango pops! I was SO STOKED by this moment of serendipity that I practically flew over to the local Try-n-Save to pick up some mangoes.
And needed to pick up some patience as well, since the ripest mangoes for sale still needed a couple extra days to ripen.
Since ripe mangoes are very sweet on their own, I first made a batch without adding sugar. After tasting, I made another, this time with honey. I had forgotten that cold tends to mute flavors. The honey I used totally unmutes it, AND makes the frozen result less grainy.
Thank you, Jean!
Mango Lime Pops
Adapted from: The Tasty Cheapskate
Yield: 4-6 pops, depending upon size of molds used
2 ripe mangoes, peeled and diced (see this link for photo how-to's)
2 limes, juiced (about 1/4 cup)
1/2 cup canned coconut milk
1/4 cup honey (or granulated sugar for a vegan option)
Place all ingredients in a blender or food processor. Process 30-60 seconds or until mixture is totally smooth.
Pour mixture into ice pop molds, or 5-oz. paper cups; place in freezer. If using molds, freeze at least 4 hours or until frozen solid. If using paper cups, freeze for about an 1 hour or until slushy, remove from freezer and insert spoons or popsicle sticks into the centers; return to freezer to completely freeze.
For ease of removing pops from molds (or cups), run under warm water for a few seconds until they easily pop out.
Important note! Because this post is participating in a blog hop, some of the recipes below might not be kosher.