My new ice pop mold finally came in on Monday morning and it’s great. I’m glad I bought the thing. The mold is very sturdy and to get the ice pops out all you need to do is submerge the mold in some hot water for awhile. I bought this one here, it was only 15.00 on amazon.com.
I found some really ripe, and I mean really ripe mangos at the grocery store. In order to find a ripe mango, I look for ones that are orange and even have a little bit of yellow on the skin. One of the chefs on food network once said that they would get a mango on a stick with a little bit of chile powder on it. That gave me the idea to put in a little bit of chile powder in the mango puree.. That combo sounds weird, I know… but trust me. These are pretty darn good.
Points Plus: 3
Calories 103, Fat 0.3g, Sodium 2mg, Carbohydrate 27.1g , Fiber 2.2g, Protein 0.61g
3 ripe mangoes
1/2 teasspoon of chile powder
juice of half a lime
1/4 cup of sugar
1/2 cup of water.
1. In a medium sauce pan, boil the sugar and water together until the sugar has evaporated. Let Cool. While the sugar water is cooling puree the mango in a food processor and add in the chile and lime. Once the sugar water is cool add that into the mango mix.
2. Use one of those measuring cups that have an angle to it, so that you can pour it into the ice molds easier. Freeze and enjoy.