Bringing you this refreshing, healthy, almost guilt free Popsicle recipe!! With the temperatures rising fairly too high for the season, I think this will be my favorite treat for the next week or so! Simple and quick to make, but patience is required as the popsicles need time to freeze, usually overnight.
There are many popsicle molds out there and if you don’t have any at hand, fret not, you can simply use paper cups!!
Fill some small cups up with the pop mix, then place a sheet of cling wrap over the top and gently poke a hole through the wrap with an ice-pop stick. Place in the freezer overnight, then wiggle the pop out of the cup and enjoy.
You and the kids are going to love this recipe!
- 300g frozen chopped mangos
- 1 tsp lemon juice
- 6 tsp agave syrup (or honey or maple syrup)
How to Make It
Add all the ingredients into your blender and blend on high speed.
Although the recipe didn’t require water, I personally needed to add a few tablespoons to get the mangos properly blended and smooth
Fill the popsicle molds with the blended mixture. Never going all the way to the top, then seal the molds.
Place the popsicles into the freezer and leave to freeze 6 hours minimum. I usually freeze overnight
To remove the popsicles from the molds easily, you might need to run each one under warm water for just a few seconds, this will make the unfolding process much smoother, and risks of breaking your popsicles close to nil!
Enjoy cool right out of the freezer!!
6 ways to make Ice Pops without a mold:
Fill some small cups up with your chosen pop mix, then place a sheet of cling wrap over the top and gently poke a hole through the wrap with an ice-pop stick. Place in the freezer for a few hours, then wiggle the pop out of the cup and enjoy.
ICE CUBE TRAY
Using the same cling wrap trick as above to keep sticks in place, fill and freeze a regular ice cube tray to make delicious, bite-size pops. (Since they’re so small, it’s cool to have six, right?
This one couldn’t be simpler—just push a stick through the top of your favorite yogurt pot and freeze for a few hours. Then when you’re ready to consume, run the container under some warm water for a couple of seconds to loosen the pop and voilà—easy, tasty and no dishes to wash up.
Don’t worry about the glasses cracking—you only need to put them in the freezer for a short while until the ice pops just freeze, then you remove them from the glass and place them back in the freezer in a plastic bag to really firm up (if you don’t gobble them up right away, that is).
Using a liquid mix? The trusty cling wrap hack will keep ice pop sticks in place while they’re solidifying in the freezer. Alternatively, keep sticks standing upright by freezing thick, Greek yogurt in your muffin tin instead.
A LOAF TIN
Share the love with sliceable ice pops made using your loaf tin and plastic wrap to keep sticks in place.
Source: Pure Wow