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Recipe

Mango-Cranberry Ice Pops

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Yield: Yields about ten 1/3-cup pops

These pops have a slightly craggy texture from the cranberries and an exotic flavor, reminiscent of a mango lassi, thanks to an infusion of crushed cardamom. Create your own customized ice pop recipe with the Recipe Maker

Ingredients

  • 1/2 cup granulated sugar
  • Pinch of kosher salt
  • 1 Tbs. green or white cardamom pods, crushed
  • 3 medium mangos, peeled, pitted, and cut into chunks
  • 1/2 cup lightly chopped dried cranberries

Nutritional Information

      Calories (kcal) : 120
      Fat Calories (kcal): 5
      Fat (g): 0
      Saturated Fat (g): 0
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 0
      Cholesterol (mg): 0
      Sodium (mg): 10
      Carbohydrates (g): 30
      Fiber (g): 2
      Protein (g): 1

Preparation

  • Combine the sugar, salt, and 1/2 cup water in a 2-quart saucepan over medium heat. Bring to a boil and make sure the sugar has dissolved; add the cardamom.  Reduce the heat to medium-low and simmer for 2 minutes. Remove from the heat and let the syrup cool completely. Strain through a fine strainer into a 1-quart liquid measuring cup, and discard the solids in the strainer.
  • Puree the mangos in batches in a blender. Measure out 2 cups of puree (save any extra for another use) and combine it with the syrup.
  • Distribute the dried cranberries among ten 1/3-cup pop molds. Add the fruit mixture to each mold, leaving about 1/4 inch at the top to allow for expansion. Stir gently with a Popsicle stick to distribute the dried cranberries. Freeze until partially frozen, about 1 hour. Insert sticks and freeze again until the pops are fully set, 4 to 6 hours more.
  • To unmold, dip the mold in a deep pan of hot water until the pops pull out easily, 30 to 40 seconds, or let sit at room temperature for 5 to 10 minutes. Unmold and store the pops in individual resealable plastic bags; they’re best eaten within 3 weeks.

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