5 Ingredients: Double Cream Mango Ice Pops (Popsicles)

Let us talk about the weather today. It honestly is frustrating sometimes.  A few weeks ago it rained so hard for two days I thought the rainy season was finally here. I went ahead and planted herbs because of the excitement.  Right after I put the seeds in the ground, the rain disappeared. And it has been that way ever since the year began, raining and shining sporadically.  Sometimes you want to have a cup of tea and other times a refreshing chilled drink. Because the weather is so unpredictable, I thought it would be a good idea to be prepared at all times. Have hot water in a thermos flask and these refreshing mango ice pops in the freezer. Awesome, right?

These creamy mango ice pops are a little bit of creamy + refreshing + chilled + sweet.  It is shooting two birds with one arrow by beating the heat and satisfying your sweet tooth. The best part, they are easy to make because you only need five basic ingredients. 5! With my friends over at Paramount Dairies, I bring you these double cream mango Ice Pops that are fun to make and eat as well.

What you will need:

Mango Ice Pops

Ripe Mangoes (6-8)

1 C. Double cream

1 C. Sugar

1 C. Water

Cinnamon Sugar

½ Tbsp. Ground Cinnamon

2 Tbsp. Sugar

Observations:

  1. The mangoes have to be fully ripe to blend well.
  2. Popsicle sticks a quite hard to find here.  An alternative is a pack of bamboo skewers (that can be found at Capital Shoppers, Nakasero).
  3. Letting the mixture freeze for an hour before putting in the sticks lets the bottom harden and thus hold the sticks in place.

 

Method

Mango Ice Pops

Wash and peel the mangoes. Cut the flesh off the seeds. It should equal to 4 cups. Place in the freezer for 1 hour. In a clean pan, combine sugar and water and stir till dissolved. Place the sugar mixture on fire and let it come to a boil. Once it has started boiling, remove fire and let the syrup cool. Once the syrup is at room temperature, put it in the freezer for an hour.  After the syrup and mangoes have chilled for an hour,  Place them in the blender and add the cream.  Blend till fine smooth and creamy. Pour the mixture in the plastic cups/mould and freeze for an hour. After an hour, insert the sticks and continue freezing over night.  When it is time to eat the ice pops, run the cups/moulds under water, making sure the water does not get into the ice pops themselves, and gently pull from the cup/mould.  Sprinkle with cinnamon sugar.  Serve on a scorching hot day.

For the cinnamon sugar,  combine the sugar and cinnamon and stir well.

🙂

Sophie

 

This post is made possible by Paramount Dairies. You can find Paramount Double Cream and other cream products in major supermarkets in Kampala.

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