Sunday, May 27, 2012

Carrot, Mango, & Raspberry Popsicles

I declare this The Summer of the Popsicle!  Okay, The Spring of the Popsicle would be fitting as well, seeing as how it is only Memorial Day weekend and I have made four different types of popsicles already this year.   The heat is on and cold popsicles in all sorts of varieties are my relief.

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.
And you know, when it seems too hot out to even eat (yikes, did I just say that!?), I often turn to popsicles.  If Willy Wonka can make a chewing gum that tastes like a three-course meal, then why can't I do the same with a popsicle, pray tell.

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

by Heather Schmitt-González
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
Instructions
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!

note:
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.
Powered by Recipage
Man, it's a hot one.  Like seven inches from the midday sun.  Well, I hear you whisperin' the words that melt every one, but you stay so cool. ...Rob Thomas, Smooth

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:
FOTMC: Mangoes
FOTM at La Cocina de Leslie The Summer of the Popsicle 2012 at girlichef.com foodfriday