Mango Ice Pops

Name: Mango Ice Pops
Ingredients: 1 mango; the juice of 1/2 a lime; a pinch of sea salt; 1/3 cup agave nectar; 1.5 cups cold, whole milk; 2 tablespoons heavy cream

6 ingredients

4 steps

Ingredients

1 mango
the juice of 1/2 a lime
a pinch of sea salt
1/3 cup agave nectar
1.5 cups cold, whole milk
2 tablespoons heavy cream

Directions

1

Peel the mango. Then, using a knife, peel the flesh (and falling juice) directly into a blender or food processor. Juice the 1/2 lime, and add it to the blender, along with the sea salt. Turn the blender to stir, and mix until the mango is nearly pureed.
2

Open the top of the blender as the mango is being pureed; pour in the agave. (I used 1/3 cup because my mango was not overly ripe or sweet. The resulting sherbert was not overly sweet. Feel free to adjust deepening on your mango/preferences.)
3

With the blades still whirring, pour in the milk, and then the cream. Let the blender go just long enough for everything to mix together.
4

Pour the mango base into a ice pop mold. Move them to the freezer, and allow them to hang out in there for a good couple of hours, until they are completely frozen.