Popsicles

Ingredients:

1 1/2 cups fresh mango pulp 1 cup Greek yogurt 1 tablespoon honey pinches salt pinches ground cardamon

Instructions:

Combine all ingredients in a blender. Blend very well. Freeze in the ice pop containers of your choice. (Allow four hours or so for freezing.) Then lick.

Recipe 3: Mais Con Yelo Popsicles

Makes 8 small popsicles

Ingredients:

1 cup canned Cream Style Sweet Corn ¾ cup all-purpose cream ½ cup condensed milk 3 tablespoons toasted pinipig (pounded glutinous rice)

Instructions:

1 In a bowl, combine corn, all-purpose cream, condensed milk, and toasted pinipig. Mix until thoroughly combined. 2 Pour mixture into popsicle molds. Freeze overnight before serving.

Recipe 4: Fruit Salad Ice Pops

Ingredients 1 peach, cut into 1/2-inch slices (1/2 cup) 2 kiwis, peeled and sliced into 1/4-inch rounds 3 ounces blueberries (1/2 cup) 4 ounces strawberries, hulled and halved ( 3/4 cup) 1 1/2 to 2 cups 100 percent white-grape juice

DIRECTIONS

Arrange some of each fruit in eight 3-ounce ice-pop molds, making sure pieces fit very snugly. Pour enough juice into each mold to just cover fruit. Insert ice-pop sticks and freeze until solid, 6 hours (or up to 2 weeks).

Recipe 5: Vegan Chocolate Popsicles

Yields 4 Popsicles

Ingredients:

– 1 ripe avocado – 50 g unsweetened cocoa powder – 60-70 g coconut flower sugar or cane sugar – 30 g coconut oil – 100-150 ml almond milk (you can substitute with rice- or oat- or soymilk) – 1 vanilla bean, split and seeded – pinch of salt – small handful of almond

Method

Roast the almonds in a dry non-stick pan for 5-6 minutes. Set aside to cool, then chop them roughly. Place all other ingredients in a food processor then blend everything until smooth. If you find it too thick, add a little bit more almond milk. Put half of the roasted almonds into the popsicle molds, then pour the chocolate ganache cream over the almonds. Sprinkle the remaining almond over the top, insert sticks and freeze until solid (at least 2 hours). Enjoy!

#popsicles