Last Updated on July 9, 2020
My kids often remind me when I’m slacking on anything that affects them. Like the 3,000 times a day that they are literally starving and may wilt away to nothing. Or the time I promised them I would maybe possibly think about taking them to the toy store. Or that time they asked for a popsicle that I never made. Yeah, that last one is catching up to me big time.
Last summer I was on the ball, making popsicles out of leftover smoothies nearly every day. Now that I’m not as big into smoothies, I often forget to make popsicles for the kids. Until they nag me for hours about it, of course.
The other day, we were in Whole Foods and there was an endcap display of Tovolo popsicle molds. I’ve been wanting to upgrade for a while, since all we have are some small Ikea molds. I decided “Well, Whole Foods is the place you drop your paycheck, might as well get them while I’m here” and into the cart they went. When we got home and opened the box, I was shocked at how big they were. I mean, they’re not huge or anything, but compared to the midget-sized Ikea molds, these were a big change. And the kids flipped, they were so excited, because it’s probably 3 of the Ikea popsicles in one.
Now that I had new molds to break in, I had to decide what to make. I didn’t want to do a normal smoothie popsicle, I wanted it to be fancy. I had gotten a bunch of mangoes on sale the week before, even though I don’t really like them, and decided those were getting mashed up for the kids. But they needed some excitement. Raspberries won that contest, you just can’t beat the orange and magenta together like that. I had visions of popsicles running through my head, pretty orange visions.
And the real things did not disappoint. I just love the way these turned out. Even if they tasted gross, they’d still be beautiful, but luckily, they tasted great too, even if I’m not a mango person. I could be for these. They are creamy, because of the coconut milk, with a little bit of crunch from the berries. I prefer to use frozen instead of fresh raspberries because they won’t turn the entire popsicle mixture a pink color when mixed in, and will stay suspended as little rosy flecks.
And now that my kids have a taste for blood (er, I mean popsicles) this summer, I’m sure I’ll come up with plenty more colorful concoctions. It’s actually pretty fun. Maybe I’ll try some layers. Popsicles have layers. Ogres have layers.
I watch too many kid movies…
- 2 Mangoes
- 2/3 cup Coconut Milk
- 1-2 Tbsp Honey, personal preference, I like it sweeter
- 1/2 tsp Vanilla
- 3/4 cup Frozen Raspberries, roughly chopped
- Remove the skin from the mangoes and cut the fruit out from around the pit. Discard skin and pit.
- Add all ingredients except raspberries to a high powered blender (like the Blendtec) or food processor. Process until completely smooth.
- Stir in the chopped raspberries and pour mixture into popsicle molds.
- Freeze until solid, about 6 hours or more.
- I used regular Tovolo popsicle molds, so this recipe makes just enough for these molds.
Nutrition InformationYield 6 Serving Size 1 popsicle
Amount Per Serving Calories 152Total Fat 6gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 5mgCarbohydrates 26gFiber 3gSugar 22gProtein 2g
Nutrition is calculated by a third party and may not be 100% accurate