My oh my, how time flies by…
It’s tax season here in the good ‘old U.S. of A and I’ve been consumed with organizing and entering our business receipts, sales, costs of goods sold, and all that good stuff that accompanies tax preparation…hence, my absence here…
Now, if I’d had the time throughout the year (or chose to make the time) to enter all those facts and figures each month, well, I’d have been here sooner…but, I didn’t, so I had to dedicate many days (and a few nights) to that ‘tax stack’…thankfully though, that mission is complete, and now I can get on with more fun things, like popsicle making – homemade popsicles of course!
I can’t believe its taken me so long to make these luscious lovelies. Two mangos, a bit of sugar water, limes, kosher salt and voila, incredibly refreshing and tasty popsicles – seriously tasty! The most challenging part? Waiting for them to completely freeze…
Here’s how it happened;
I had come across a fabulous book a few years ago titled, ‘jam it, pickle it, cure it and other cooking projects’, by Karen Solomon. It has all the basic ‘stuff’ (think mustard, mayo, crackers, marshmallows…) and then some. Simple ingredients, easy to follow directions and beautiful photos, plus recipes for popsicles and homemade candy – what’s not to love? I’ve tried a few of the recipes thus far, and look forward to trying many, many more, though popsicles were still on the, ‘to do soon’, list…so, when the opportunity presented itself, we made them!
Mangos happened to be on sale, there was a foot of snow on the ground, skies had been grey for days, more snow was coming … we needed something summer like – pronto – it was time to make the popsicles.
Mango lime popsicles.
Here’s what you’ll need and what to do;
Mango and Lime Pops (click to print recipe!)
1/2 c. sugar
1/2 c. water
2 small ripe mangos, peeled, pitted, and cut into chunks
1/2 cup lime juice (about 4 limes)
1/2 – 1 tsp. cayenne pepper
pinch of kosher salt
What to do;
Make a simp syrup by combining the sugar and water in small saucepan and warming over medium heat just until the sugar dissolves. Cool completely.
Combine the syrup, mangoes, lime juice, cayenne pepper, and salt in a blender or food processor.
Blend well, pour into molds (stainless if you got ’em), and freeze for at least 6 hours or overnight.
These can also be frozen for up to 3 months. Either store in the molds or release and wrap well in waxed paper and then store in a marked sealable plastic bag.
Best part, they aren’t so terribly full of sugar that you couldn’t enjoy them for breakfast. (: