RECIPE 

MANGO POPSICLES DIPPED IN WHITE CHOCOLATE

written by @juliarecipes

“I love mango so much mommy, I think it’s my favorite fruit” my daughter tells me the other day. Even though she couldn’t really decide in between mango and watermelon 🙂 I think she’s got a pretty good choices for her favorite fruit, because I would probably go for mango too 🙂 What is your favorite fruit?

MANGO

Mangoes are juicy stone fruit from numerous species of tropical trees belonging to the flowering plant genus Mangifera, cultivated mostly for their edible fruit. The majority of these species are found in nature as wild mangoes.  There exists around 500 varieties of mango. Here in Canada we can mostly find these two kinds:

• Ataulfo mango – also called young yellow baby, vibrant yellow Ataulfo with a sweet and creamy flavor is every mango lover’s absolute favorite. Ataulfo has smooth, firm flesh with no fibers making it easier to use in salads or just consume on its own. This kind of mango is small and oval in shape. Ataulfo is primarily grown in Mexico.
• Kent mangos -feature a sweet and delicious taste which is further enhanced by their juicy flesh which has a limited number of fibers. Due to their texture and flavor, Kent mangos are ideal for juicing and drying and also find uses in baking.the Kent mango is largely produced in Mexico, Ecuador and Peru.

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We can get mangoes all year round in local grocery stores. But if  you can’t find it in your store, I am sure you can find already mango in frozen section. These frozen Popsicle were made out of frozen mangoes to simplify the whole process.

WHICH POPSICLE CONTAINER TO USE

I have been using for ages simple pops mold or forms from Walmart or dollar store and let me tell you, they never lasted long. First because they were made out of plastic, second most of them were made in one piece plastic. So when I wanted to take out one popsicle or two, the whole tray had to go out of freezer and under running warm water, which caused water spilled inside the tray….well messy situations 🙂

Third reason, I wanted to have beautifully looking pops on my pictures 🙂 So I browsed internet and spotted this pops mold on Amazon. This mold is stainless steel, durable, comes in individual containers, has a cute tray, few little cleaning accessories and spare parts and it’s working well for me so far. Ice cream freezes quicker in the stainless steal containers, then in plastic molds.

HOW TO MAKE MANGO POPS

Blender or food processor is a must in this case, because we want to have our mango pops perfectly smooth.

So first step: wash well all your pop molds and the fruit (mango if you use fresh one). Then second step is, that we will pop all ingredients into the blender; frozen mango and sweet condensed milk & puree until smooth. Get ready your pop molds and pour the mixture in each popsicle container.  Dip in the wooden stick with cover.

Hop these in the freezer and wait for approximately 3-4 hours, if you are using stainless steel pop containers. If you are using plastic one, it can take up to 7-8 hours.

DIP IN WHITE CHOCOLATE

Now it’s time for white chocolate. Melt a ration of 2 parts of chocolate : 1 part of coconut oil in microwave. On how to microwave properly chocolate see this post.  Once the chocolate is melted, we have to wait for the chocolate to cool down, it’s called tempering.

If you would dip the popsicle in white chocolate in high temperature, the popsicle will melt and the white chocolate might thicken too quick, become hard to work with, or even scorch. Which means, that you have to bring the chocolate to certain heat; 115 degrees Fahrenheit (46 C) and then to cool it down to 90 F (32 C), while stirring .

Once your chocolate is back to 32C and less, you can start the dipping. Go quick, because even 32C is hot and it will melt the pops in no time 🙂 If you will have difficulties to dip the pops in chocolate, you can also lay down the pops on baking sheet and pour the white chocolate over with small spoon, this is what i did with few of my mango pops. Place dipped pops on baking sheet and freeze for another 1 hour or until you are ready to serve these delicious pops!

RECIPE 

MANGO POPSICLES DIPPED IN WHITE CHOCOLATE

Preparation time: 15-30 minutes ⭐freezing time: 3-4 hours⭐ servings: 6-8 popsicles

INGREDIENTS:

• 2 cups frozen mango
• 2 tablespoons sweet condensed milk
• 1 tsp Lime or lemon juice

White chocolate cover

• 2/3 cup white chocolate chips
• 1/3 cup refined coconut oil

INSTRUCTIONS:

1. Place all ingredients into a food processor or blender and blend until smooth. You may need to stop in intervals and scrape down the sides then blend again to get out any chunks.
2. Get ready your pop molds and pour the mixture in each popsicle container.  Dip in the wooden stick with cover. Freeze for approximately 3-4 hours, if you are using stainless steel pop containers. If you are using plastic one, it can take up to 7-8 hours. 
3. Heat chocolate chips in an oven safe glass bowl or cup in 20 second intervals until melted, stirring in between each time. Whisk together the melted chocolate and coconut oil, so it is completely smooth and mixed together. Remove from heat and let cool completely before applying to mango pops.
4. If you will have difficulties to dip the pops in chocolate, you can also lay down the pops on baking sheet and pour the white chocolate over with small spoon, this is what i did with few of my mango pops. Place dipped pops on baking sheet and freeze for another 1 hour or until you are ready to serve these delicious pops!

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