Day 1: August 1, 2016
Mangoes are EVERYWHERE and I could not be happier! My father
in law has a massive tree in his backyard and this year the tree is like the
gift that just keeps giving. I’ve gotten so many bags full of mangoes, I’ve
lost count.
While mangoes are one of my favorite fruits and I could
happily eat them every day just as they are, I’ve been wanting to try some new
recipes to get a little variation going.
So, today I am making mango pops.
Living in South Florida, you can always bet it is going to
be HOT. Especially in the summer. Ice pops not only satisfy a sweet tooth but
also helps cool you off during those scorching hot afternoons in the sun, so I
figured this would be a perfect fit.
I originally got the recipe off of Pintrest and compared
about two or three recipes to find the right combination of ingredients I
wanted to try out and then threw in a few of my own. I’ve noticed a lot of mango recipes combine mango with strawberries,
peaches, oranges, coconut, or pineapple, which makes sense because it is a
tropical fruit- but today, I wanted the spotlight to be on the mango in all of
its mango excellence.
Mango Pops*
Ingredients:
6 cups mango (can be frozen
but if it is, let it thaw slightly)
¼ cup almond milk (I used the original flavor)
2 TBS White Cran-Strawberry
juice
2 TBS honey
2 tsp vanilla extract
Directions: Blend
ingredients in blender until smooth. Fill ice pop molds and freeze overnight.
**If you have extra mango blend and ran out of ice pop molds,
you can pour the excess mixture into ice cube trays. You can either eat it as
is for a bite sized treat, or add it to beverages such as water, mixed adult
beverages
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