Mango – NYC

Posted on June 9, 2011

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This post comes from a “Gimme Some Sugah!” suggestion by the lovely lady and killer baker herself Kelsey – hope we did you proud!

It’s true, Kels – NYC is teeming with ripe, luscious, delicious mangoes. It is also a BILLION degrees in the city. As per usual here on this fine island that we live, we went from the most dragged out winter I’ve ever experienced to blazing hot summer where you walk outside and you’re immediately sweating and running for cover to the little pockets of cool air filtering out of open doors of stores with $air$$conditioning$$$$. Sorry spring – you’re the outcast in this town (I try to remind myself that I actually really LOVE this city, despite its affinity for torturing its residents).

Juicy yummy fruit + waytoohottofunction = icepops. Perfect easy summertime treat.

Oh – as an aside – Dear English Language – why in the heck do you add an “e” to the plural of mangoes? What the heck is that? You don’t “say your helloes” or the group doesnt  “play celloes”. Boo to you – its just weird.

 

“Chilly” Mango Ice Cube Pops (slightly adapted from Saveur)

Ingredients:

  • 1 cup mango juice/nectar (store-bought – no need to try to make)
  • 1/8 cup sugar (the original recipe had 1/4 but honestly the mangoes right now are so sweet its just way too sugary with what they added)
  • 2 tsp fresh lemon juice
  • 1 tsp kosher salt
  • 1 tsp chili powder
  • 1 tsp smoked paprika (optional but an awesome addition)
  • 1/2 tsp cayenne pepper (if you like a kick like moi)
  • 1 large mango, diced

Directions:

  1. On low heat on the stovetop, cook juice/nectar, sugar and lemon juice in a small saucepan for 3-5 minutes until the sugar has dissolved.
  2. Remove from heat and bring the room temperature.
  3. Stir in spices and mango.
  4. Pour cooled mixture into icepop molds, or use the ol’ ice cube tray method/trick (thats my go to – pour into an icecube tray, and about 20 minutes into freezing when its slightly frozen enough to hold it, pop a toothpick in the middle of each).
  5. Freeze until hardened, 1-2 hours.

Thoughts?

They’re a great thing to have waiting in your freezer to surprise unsuspecting, sweaty summer guests. The mango and the chili is a classic Mexican preparation, so its something old, and something new. Where have I heard that recently?….

 

 

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Posted in: dessert, ice cream