Best 5 Mango Tajin Ice Pops Recipes

MANGO LASSI ICE POPS

Steps:

• Put the mango, condensed milk, ginger, cardamom and lime zest and juice in a blender and puree until smooth. Distribute the mixture among the paper cups, add the ice-pop sticks and freeze until firm, at least 6 hours.

MANGO-TAJIN® ICE POPS

Steps:

• Cut lime into 6 slices. Cut each slice in half and place 2 slices in the bottom of each ice pop mold.
• Set aside 1/3 cup of the diced mango. Place remaining mango in a blender. Add water, chile-lime seasoning, and sugar; blend until smooth. Stir in reserved mango.
• Divide mixture between the molds. Freeze for 8 hours, or overnight. Run molds under cold water for 10 to 15 seconds to release pops.

MANGO TURMERIC LASSI ICE POPS

Steps:

• Using a blender, puree the mango until smooth. Transfer the puree to a small bowl and stir in the cinnamon, ginger and turmeric.
• In a separate bowl, mix the yogurt and honey until combined.
• Alternate adding layers of mango and yogurt to ice pop molds, leaving 1/2-inch of space at the top. To get a marbled look, run a chopstick or knife through the molds to swirl the layers of mango and yogurt together. Place lids over the ice pop molds or insert ice pop sticks. Freeze for at least 6 hours.
• To easily remove ice pops from molds, run under warm water for 1 minute.

MANGO DAIQUIRI ICE POPS

Steps:

• Blend all ingredients in a blender until smooth, then force through a fine sieve into a large glass measuring cup. Pour into molds and add sticks. Freeze at least 24 hours.

COCONUT-MANGO ICE POPS

Steps:

• Puree mango, coconut milk, sugar, lime juice, and salt in a food processor. Pour into 2 1/2-ounce capacity ice-pop molds. Freeze until firm, about 4 hours.