July 13, 2014
Mango season is upon us here in Central Florida! I have had 60 pounds of fresh, untreated Kent Mangos delivered to our kitchen to make various jams and chutneys for our Farmer’s Market tables. One of the other things I love to do with our jams is to use them to enhance and create other easy to make dishes. This is a simple recipe that I developed for a very light-tasting summer popsicle. You can use any flavor jam for this, I chose to use my Mango Lime and Tequila Jam for a gorgeous tropical treat. This recipe will make enough to fill a 4 pop mold which can be purchased inexpensively at any local market. This is made using a 2 cup measuring cup and a blender.
Ingredients Place ingredients in 2 Cup Measure Cup:
4 oz Plain Greek Yogurt (half container)
5 Tbsp Sunchowder’s Mango, Lime and Tequila Jam
Add Water to fill measure cup to 1 1/2 cup mark
Add Yogurt and Mango Jam and water mixture into your blender container.
Blend for 30 seconds or so and then pour directly into your popsicle molds.
Freeze for at least 5 hours. Once the pops are frozen, dip the mold in warm water to release.