by Heather Schmitt-Gonzalez / Sunday, May 27, 2012
Carrot, Mango, & Raspberry Popsicles
I'm not giving up ice cream or anything. As a matter of fact, I have several (read double digits) ripped out and bookmarked recipes chomping at the bit. But they are on hold for "the right moment" since it's all frozen goodies on sticks that are occupying my heart right now.
But not today. Although, I would consider feeding the kids these for breakfast. Or at least myself. I mean, I was able to work a veggie into the mix, so why not? Since cooking carrots really brings out their sweetness, they work very well when combined with the flavors of mango and raspberry. And no, it doesn't taste like carrot. That sneaky carrot just sort of melds itself into the flavors surrounding it. If you don't tell, they won't know!
- 3 medium carrots, washed & scrubbed
- 1 mango
- 1 c. fresh raspberries (or frozen)
- ¾ c. superfine sugar
- 1 c. water
More popsicles help you stay cool this weekend:
Buttermilk 'n Fruit Popsicles
Mango & Chile Popsicles
Mexican Chocolate Ice Pops
Hibiscus Popsicles w/ Mango
I am sharing this post with:
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.