Apparently, this recipe for Salted Mango Popsicles is evidence of the fact that I just can’t leave things alone. I mean, I could have just made straightforward mango popsicles, I guess. But then I’d be bored.
So, since I love to over do everything, I made ’em salted and sour. Then I drizzled them with a down and dirty carob coating, magic shell style. And then I really layered it on thick by sprinkling those suckers with all kinds of toppings, because everything is better with sprinkles. Well, almost everything. But that’s definitely true of popsicles, if you ask me.
Just look at these bad boys. If these Salted Mango Popsicles don’t scream “summer, motherfuckers!” at you, then you’re freakishly immune to the charms of these sunny hued, happiness deliverers. They’re just perfect for a summery day: sweet, sour and salted fruity frozen treats ftw!
The sour-factor comes from throwing some green mango powder into the mix, literally. It’s totally optional, but adds an extra fun element to the experience, so if you’ve got some to hand, make sure to toss it in! The same is true of the turmeric. You can skip it, but it adds a little extra oomph, a boost of color and is good for ya. The fat from the coconut milk in the mixture helps make the turmeric more effective and if you’re ok with black pepper (aip reintro), you might want to add a pinch or two of that, too.
Whipping up the popsicles themselves is super easy. Just throw all of the popsicle ingredients into a blender, give everything a good ol’ whiz and then pour the mixture into your favorite popsicle molds (I used this classic shape, because I’m pretending I have my life together). If you need a little help getting the mixture into the molds, I often reach for a small funnel to assist!
Once the popsicles are frozen and be-sticked, you can really go to town on gussying them up. You’ll want to ready yourself a baking sheet lined with parchment paper and to set out your topping options ahead of time. Next, you’ll whip up your drizzle mixture. You’ll want some warmed, liquid coconut oil, some sifted carob powder and a dash of maple syrup if you’re so inclined. Mixed together until combined = easy carob topping at the ready.
Run the molds under a little hot water until the popsicles slide free. Once they’re out, if the popsicles look a little soft or melt-y on the surface, pop em in the freezer on the tray for a few minutes to re freeze and firm up. When you’re ready to start bedazzling your Sour Mango Popsicles, start off by drizzling a pop with a little of the carob coating. While it’s still wet, sprinkle the pop with the toppings of your choice. The drizzle will harden quickly, so work fast!
Once the pops are drizzled and topped, they’re best eaten immediately. If you don’t want to eat the whole batch straight away, it’s best to keep the plain Sour Mango Popsicles in the freezer until you’re ready to eat them and drizzle ’em up just before serving. You’ll also want to be careful with toppings that have salt or sugar on the outside: the popsicles will start to melt more quickly where they come into contact with salt or sugar. So if you’re using an extra pinch of salt or something like crystallized ginger as a finishing touch, you won’t want to let them sit around before eating.
Sour mango popsicle topping suggestions:
Caramel sea salt coconut chips, crushed
Crystalized ginger chips, crushed (not aip)
Dried mint leaves
Freeze dried raspberries, crushed
Ground amchur powder
Pink Himalayan salt
Rose petals, whole or ground
Almost anything goes, topping wise, but I think my favorite were the ones finished with a little crushed rose petal powder. It brings a nice floral note that is unexpected in its relative subtlety! To make the powder, I used my spice mill to whizz up dried rose petals until they were a finely ground consistency. I also used it to break up the big pieces of crystallized ginger and coconut chips, too.
(If you’re looking for a drinkable version of this mango goodness, I got you covered with my Sour Mango Smoothie!)
- 2½ cups / 425 g diced mango (I used ataulfo / champagne)
- 1 cup / 240 ml full fat coconut milk
- ¼ cup / 60 ml cold water
- 2 tbsp / 30 ml lime juice
- 1 tbsp / 6 g sifted ground amchur powder (sour green mango), optional
- ½ tsp ground turmeric
- ½ tsp fine sea salt (see notes)
- WHIZZ: Add all of the popsicle ingredients to a blender pitcher and blend until smooth.
- POUR: Carefully divide the popsicle mixture between your popsicle molds, taking care to leave enough room at the top for the popsicles to expand as they freeze. If you need a little help with getting the mixture into the molds, try pouring it through a small funnel.
- FREEZE: Pop the filled mold into the freezer. Let the mixture set for 1 hour, then add the lid and push the popsicle sticks into the mixture. Return the mold to the freezer and freeze until solid, at least 4 hours.
- MIX: Line a baking sheet with parchment paper and set out the toppings of your choice. In a small jar or bowl, mix together the drizzle ingredients with a spoon until combined. Make sure your coconut oil is warm / liquid for this to work!
- DRIZZLE: Run the popsicle mold under warm water to loosen the popsicles. Place them on the parchment paper lined baking tray. If they look a little soft or melty on the surface, pop the tray into the freezer for a few minutes to firm back up. Use a spoon to drizzle a popsicle with the carob coating and, while the mixture is still wet, sprinkle with the toppings of your choice. Repeat until all the popsicles are drizzled and bedazzled. Serve immediately!
These popsicles are best eaten immediately once they've been drizzled and sprinkled. This is especially true if you're using toppings that contain sugar or salt, such as the Himalayan salt or crystallized ginger. They will start to melt the surface of the popsicle wherever they touch, so you don't want to let them sit before serving.
This recipe was included in the Paleo AIP Recipe Roundtable.
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