I recently returned from a trip that included a stop in Indianapolis, IN. As luck would have it, I was there on a Statehouse Market day and I discovered that artisan popsicles are apparently all the rage.
Where have I been to have not known about this? Obviously I haven't been searching Pinterest nearly enough. Well, I am happy to step up to the plate on this one (especially since it will be over 100 degrees pretty much every day this week).
The hardest part for me was deciding what flavor to make. Like many of you, I started thinking I wanted to do this project late at night...on a Sunday...so I had to use what was in the house. Luckily, I had a few options (ruled out, but saved for a future day are Key Lime Coconut, Strawberry, Chocolate Pudding and Pineapple/Greek yogurt). I reviewed several recipes online for inspiration, but I really just went with what sounded good. If you wanted to make these completely dairy free, skip the condensed milk and use sugar or honey as your sweetener instead. Don't have coconut milk? Use half and half instead.
Here's what you need:
2 ripe mangoes
1 can coconut milk (13 oz)
1/4 tsp. vanilla bean paste (or 1 vanilla bean, seeds scraped out)
1/2 can of sweetened condensed milk
Peel and dice up the mangoes and then puree them in the blender--you may need to add a splash of water to make it easier on the blender.
Pour the mango puree through a strainer into a bowl with a pour spout (you'll strain out a bunch of stringy fibers that would otherwise make your popsicle less enjoyable to eat). Add the coconut milk, vanilla and sweetened condensed milk. Stir it up.
Pour into your molds and put in the freezer. I set the timer for 1 hour and then I put the sticks in. In my mold, if I put the sticks in right away, they sink and leave me with no handle. If the mixture was a bit thicker to begin with, you could probably put sticks in from the get-go.
I indulged in a popsicle and some time in the inflatable pool in the backyard with one of these babies today!