Mangoes blended with vanilla almond milk and vanilla yogurt make the ultimate creamy homemade pops, plus a video of my kitchen hack for peeling mangoes.
This year I’m partnering with Almond Breeze to create and share recipes using almond milk. I’ve shared several new recipes using it that lean toward the savory side here and here, but with summer in full swing, it’s time to take a sweetened time out and break out the popsicle molds.
“Mom, when can we make more maaaaaannnngo pops?”
Right. Now.
In between hours-long fingernail painting sessions (you’ve seen this haven’t you?) Smudge has been helping me make these creamy mango popsicles. They’re incredibly easy to do (even an 11 year old can do it) and even easier to enjoy (and of course that 11 year old has done that too!)
I remember making ice pops as a kid with Kool-Aid® or even orange juice and they were always a dismal failure. There was always too much water or not enough flavor so that with each suck, all that would be left was a brittle icy nub of a pop.
These pops are not that. These babies are chilled fruity flavor bombs that are lightened up in sugar and heavy on good old vitamin C.
How’s that for making a mom-approved summer treat.
