Mango, chilli, coconut popsicles |
Popsicle, known in Brazil as picolé, is a variety of ice cream that consists of a solidified block fruit juice. It’s usually in rectangular or cylindrical shape having a stick vertically through it and with a free extension of the solidified block in one of its ends, intended for easy handling and tasting.
It’s believed the origin of popsicles came from Frank Epperson (1894-1983), when he was 11 and lived in San Francisco, USA, forgot a glass of juice with a spoon in the backyard on a very cold night in 1905. Upon awakening the youth realized that the juice had frozen, and I was stuck in the scoop creating a sort of ice with fruit flavor. After this event, only in 1912 that Epperson had a similar recipe to frozen juice of his 11-year-old. The formula was a success, he decided to patent the recipe in 1913 and market his invention. In 1925 the rights were sold to a Joe Lowe Company, a New York company.
The first name Popsicle was “eppsicle”, which then eventually changed to “popsicle” (“Pop’s Icicle). This ice treat is know as popsicle in Canada and the U.S, freeze pop in Ireland and U.S, ice lolly (United Kingdom and Ireland; ice block or icy pole in parts of Australia and New Zealand, or chihiro (Cayman Islands); picolé in Brazil and paleta in Mexico.
As the temperature rises so does the need for refreshing treats. Mixing a little cachaca or rum with popsicle mix is an adult alternative option to relax with friends or alone.
A simple recipe, easy, practical and quick to make just a little patience waiting for the popsicle to set. Perfect for barbecues and Summer parties as a cocktail in the stick or served as dessert anytime of the year. The flavours can vary according to the fruit of your choice, herbs, alcohol or chillies.
Invent, create and have fun!
Mango, coconut & chilli popsicles recipe
makes: 8 popsicles
very easy
Ingredients:
2-3 large mangos, pulp 450ml, when prepared
3 tablespoons of cachaca or rum
1 teaspoon of chilli jam, to taste
100ml simple syrup
3/4 cups Coconut Yogurt (180ml)
1 tablespoon of honey
1 chilli sliced to decorate
Method
1) Place the mango pulp, simple syrup, chilli jam and cachaca or rum in a blender, mix well. Place in the container with a lid and the freeze for a couple of hours only. When ready to assemble, use mix well with a fork.
2) In the meantime, mix the coconut yoghurt and honey. Reserve
3) Assembly: place a slice of chilli in the mould, alternate the mango and yogurt mix in each lolly case, nothing too perfect to give a unique pattern.
4) Place the sticks and take the refrigerator for 6-8 hours or overnight to set.
5) Take out of the freezer and deep the moulds for 10 seconds in a bowl of hot water to loosen the popsicles.
6) Serve immediately.
Mango, chilli and coconut popsicles |
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Now these look different! Quite simple to make as well, you could even make them with the kids
I bet mango and chilli taste great together. Love the sound of these!
These are 3 ingrediants that I would never normally put together but I think they sound amazing!
Yummy yum yum! I love the sound of this combination as always adding chilli to sweet things to add a kick 😀
Thanks for sharing!
Leigh at Fashion Du Jour LDN x
http://www.fashiondujour.co.uk
Oh yum! These sound and look amazing and so easy to make. These would make a lovey desert for a BBQ! May have to try these at some point soon 🙂 Thank you for sharing! xx
Wow, what a unique combination but these sound and look really yummy! Perfect for summer! xo
http://rachelnicole.co.uk/
I love the idea of Mango,, but am not so sure about chilli, guess I'm not adventurous enough!
Wow what an amazing combination! I would never have thought of combining chilli with coconut and mango xxx
This looks ABSOLUTELY delicious. Might have to pop these in the freezer this weekend before it gets too cold out!
This looks soo yummy!! I am trying to make some ice cream! For a long time now!! and i fail each time, ending up buying 🙁 great recipe!
This is a great recipe, worth trying at home 🙂
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