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Salted Mango Popsicles

If you want something a little different this summer, try these Salted Mango Popsicles from http://meatified.com. Sweet, sour & salted, they're perfect for enjoying on a hot day.

Ingredients

Scale

For the popsicles:

  • 2 1/2 cups / 425 g diced mango (I used ataulfo / champagne)
  • 1 cup / 240 ml full fat coconut milk
  • 1/4 cup / 60 ml cold water
  • 2 tbsp / 30 ml lime juice
  • 1 tbsp / 6 g sifted ground amchur powder (sour green mango), optional
  • 1/2 tsp ground turmeric
  • 1/2 tsp fine sea salt (see notes)

For the drizzle:

Optional toppings:

Instructions

  1. WHIZZ: Add all of the popsicle ingredients to a blender pitcher and blend until smooth.
  2. 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.
  3. 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.
  4. 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!
  5. 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!

Notes

I like to go the whole hog with my sweet and salty combos, so I add the full amount of salt listed here. If you want a gentler touch with a little more sweetness, use half the amount of salt called for here.

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.