Yum. Mango. We have adopted these popsicles as our summer alternative to a plate of chocolate chip cookies. We’ve whipped up a batch for ourselves and dropped off a couple batches at friends’ houses over the weekend (it was past 100 all weekend, which is no weather for turning on the oven). These are so pretty out of the cups, but since the syrup can be messy, we delivered them in the cups and let our friends peel off the cup themselves and discover the pretty popsicle underneath. If you want to make these right, you need to have the mango puree in the freezer for 3 hours before you mix it and spoon it in the cups (though I’m guilty of skipping that step once when I was in a hurry). So it’s good to make these the evening before you’ll eat them, so the popsicles can freeze once they’re in the cups. If you want the simple version, these are still fantastic with just the mango, no blackberry.
adapted from this mango pop recipe
makes 16 pops
3-oz. paper cups
mini wooden craft sticks
The blackberry syrup
12 oz blackberries, fresh or frozen
1/4 cup sugar
2 Tbsp lemon juice
The mango yogurt
3 medium-size ripe mangoes, seeded and peeled
1/3 cup water
1/2 cup sugar
3 Tbsp. lemon juice
16 oz plain lowfat yogurt
To make the mango yogurt
1. Combine mangos, water, sugar, and lemon juice in blender. Blend until smooth. Add yogurt and blend until combined.
2. Pour into a 9×9 pan. Cover and freeze for about 3 hours, stirring every hour or so, until edges are firm but center is slightly soft.
To make the blackberry syrup
3. In a small sauce pan, combine the fruit, 1/4 cup sugar, and the lemon juice. Bring to a boil over medium high, cook for 2 minutes.
4. Strain to remove seeds (I like to reserve the seeds and fruit and put them in ice trays to use for smoothies). Return syrup to pot and simmer over medium-low until you get a thicker syrup consistency, about eight minutes. Let cool.
5. Transfer mango mixture to mixing bowl and beat with mixer on medium until smooth.
6. Set out cups and start with the syrup. Pour into cups, swirling the cup as you let the syrup drip along the edges. Scoop mango in and press down so cup is 2/3 full. Place one craft stick in each cup. Freeze for 3 hours or overnight. Peel paper off before serving.
mmm. mango puree.