If there is one word which sums up Australian summer, for me it’s mangoes.
Beautiful, juicy, golden mangoes from Queensland – to me, there is nothing better. You can indulge in them as they are, pop them on your breakfast or into your breakfast, make a delicious jam out of them which you can use for everything from toasts to breakfast yoghurt jars, dehydrate them for a lovely nutritious snack, top your Pavlova with them or include them in your salads (check out my Instagram feed for photos of some of these!).
But one of the best ways to enjoy the true taste of mango, unmarred by addition of any other competing flavours, is in these mango icy pops.
And icy pops, whether you call them icy poles, ice lollies or ice blocks, are always a hit with kids and adults alike, right?
Enjoy these mango icy pops all year around
Stock up on mango at the end of the season, cut it up into cubes and freeze them. That way you’re always ready to make mango pops whenever the mango craving strikes – even in winter.
I find that cutting up your own juicy mangoes gives you much better taste than buying frozen mango pieces. The bought ones seem to be less ripe and less flavourful.
I use reusable silicon pouches to store my frozen mango pieces in the freezer. They don’t break, they are light and versatile and last well.
How do I make these mango icy pops?
It could not be easier, honestly.
- Chop up your mango flesh, and pop in the freezer for a couple of hours.
- Blitz the frozen mango pieces with some Greek yoghurt until smooth.
- Pour into icy pop mould, let freeze overnight and enjoy! (I use these ones from Ikea – they’re sturdy and the icy pops are easy to get out of them, they have a great little stand which means the pops won’t leak or fall, and they are such a great value for money!).
Two ingredient mango icy pops [refined sugar free]
- 3 small mangoes
- 110 g vanilla (or natural) Greek yoghurt
- Cut up the mangoes into small bites sized pieces. Place the mango pieces into a pouch or container and place into the freezer for a couple of hours until firm.
- Blitz the frozen mango pieces in a food processor until smooth.
- Add the yoghurt and blitz again.
- Spoon the mixture into six icy pop moulds, place the pop sticks or handles into the mixture and place in the freezer.
- Leave for a few hours or overnight to freeze.
To easily release the icy pop from the mould when you’re ready to enjoy them, turn the mould slowly under hot running water for a few seconds before pulling onto the stick or handle. The icy pop should easily slide out. Make sure the water only touches the sides of the mould (not the top or the stick itself).
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