Desserts · CRESPO KITCHEN

Mango Ancho Chile Ice Pops

Mango nectar ice pops with fruit pieces, lime and ancho chile.

Fresh mango

Dish photograph: Mango Ancho Chile Ice Pops. National Mango Board · National Mango Board — permission for industry use. Original. Photography credits.

Ingredients

2 cups mango juice or nectar (Blend well and on high, 3 each peeled, seeded and chunked fresh mango; add ¼ cup water while pureeing. Strain puree though very fine meshed strainer to make homemade nectar, removing all the particulates.)
3 tsp fresh lime juice
2 large mango, peeled, seeded, and cut into small cubes 1/4 x 1/4-inch
1/4 cup agave
2 tsp ancho chile powder

Method

Heat the nectar with agave, lime juice and ½ cup water until just below a simmer. Remove from the heat and cool.
Toss the diced mango with ancho chile and divide among ice-pop molds.
Pour in the cooled nectar, insert sticks and freeze for at least 3 hours, until solid.

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Research sources

Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:

mango.org

Recipe credit: Recipe courtesy of Chef Dave Woolley