Living with flatmates can have both advantages and disadvantages. One of the benefits is that every time you enter the kitchen there might be a surprise waiting for you! In my flat, the person who buys the fancy kitchen accessories and tons of different props and gadgets is me. So you can imagine my surprise when I entered the kitchen a couple of days ago and I saw these cute and nice ice-cream molds sitting on the counter.
As soon as I saw them hundreds of popsicle ideas came to my mind. I wanted to use them immediately. I found out later that my flatmates had bought them because they were sure that I could use these molds to make something delicious. Of course I couldn’t let them down. So I came up with a recipe that includes two of my favourite summer fruits; mango and raspberries.
The overripe mangos that I used for this recipe were so sweet that I didn’t need to add any sugar. Raspberries were not so sweet, but if you like the combination of sweet and sour you will love this recipe.
- 2 overripe mangoes, skin removed & sliced
- 1 cup raspberries
- ⅓ cup milk
- 2-3 tbsp of sugar (optional)
- Using a blender purée the mango with the milk, until combined but slightly chunky. Pour the mixture into popsicle molds.
- Freeze for one hour. Remove from the freezer and insert the sticks, then freeze for 30 minutes or until solid.
- Using a blender again, blend the raspberries and the sugar (optional) until smooth.
- Add the raspberries smoothie and fill it to the top of the mold.
- Freeze for three hours or until until the popsicles are frozen.
- To unmold, run under hot tap water for 20 to 30 seconds and serve immediately.