These mango pops are a great summery treat, with little added sugar. For authentic Mexican-inspired flavor, use real Yucatan honey. The citrus notes from the honey pair well with the chile and fruit.
Recipe by Geoff Marshall.
Yield: 4 ice pops
1. Spread diced mangoes on a parchment paper lined sheet pan. Place in the freezer until frozen. (1-2 hours)
2. Dissolve honey into lime juice in a small bowl, set aside.
3. Add frozen mangoes and honey-lime syrup to a blender or food processor. Pulse the machine a few times before blending on high until the mixture is pureed and creamy. You may need to use a rubber spatula to push unblended mango down the sides.
5. Separate ⅓ of frozen mango puree into a mixing bowl and mix with ancho chile powder. Whisk until chile is incorporated thoroughly.
6. Gently pour your frozen puree into a popsicle mold, alternating between the chile and mango purees.
7. Place back in the freezer to solidify. (1-2 hours.)
Optional: Use red food coloring to make the color pop in the chile portion of mango puree. Experiment with other types of fruit for this. Papaya, peach, strawberry, dragonfruit, etc. Silicone ice pop molds tend to work the best. If you do not have a popsicle mold, a small paper cup and a popsicle stick will work as well.