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!
Carrot, Mango, & Raspberry Popsicles
Prep Time: 10 minutes
Cook Time: 3 minutes
Keywords: snack dessert vegan mango berries carrots popsicles American summer
Ingredients (yield: 10 (2.5 oz.) Popsicles)
- 3 medium carrots, washed & scrubbed
- 1 mango
- 1 c. fresh raspberries (or frozen)
- ¾ c. superfine sugar
- 1 c. water
Cut carrot into large chunks. Place in a microwave-safe bowl and add a splash of water. Cover and microwave for ~3 minutes, or until tender. Drain the water off. Let cool for 5-10 minutes.
Peel the mango and cut the flesh from the pit. Cut into large chunks. Place mango chunks in the jar of a blender along with the cooked carrots, raspberries, sugar, and water. Blend until you have a smooth puree.
Pour into popsicle molds and freeze (adding sticks at the right time for your particular molds). Freeze until solid. Enjoy!
If you wish, you can push the puree through a strainer before pouring into the popsicle molds to remove the raspberry seeds and mango fibers.
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More popsicles help you stay cool this weekend:
Buttermilk 'n Fruit Popsicles
Mango & Chile Popsicles
Mexican Chocolate Ice Pops
Hibiscus Popsicles w/ Mango
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