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Mango Strawberry Vanilla Ice Cream Popsicles

July 31, 2017

Most of us loved eating popsicles as children, a favorite summer treat. Embrace your inner child with these homemade delights. You won’t regret it and neither will your children, grand children, friends, and whoever else is lucky enough to eat one of your homemade creations. All you need for this recipe is fresh fruit and vanilla ice cream. Since our mango trees are at their peak summer harvest now they are the major ingredient here. Strawberries and vanilla ice cream added a beautiful color palette to the bright orange mangos. If mangos are not available, fresh peaches would be an excellent substitution.

Our Pirie mango tree is 30 years old and is a heavy bearer that produces the sweetest mangos I have ever tasted. It has a long production period of at least 6 months. The large and beautiful Rapoza mango is delightfully smooth and sweet with a texture similar to a peach.

Swirl the ingredients around a bit to make beautiful popsicles that taste delicious especially on a warm summer day.

There is a myriad of popsicle molds available on-line. I bought this inexpensive Norpro Frozen Ice Pop Maker and it works like a charm. The popsicles are just the right size and the entire mold fits nicely in the freezer. Plus, you get 10 popsicles at a time.

Mango Strawberry Vanilla Ice Cream Popsicles

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Author: Kiyo Miller

Serves: 10

Ingredients

6 ounces strawberries, chopped
1¾ cup (heaping) chopped mango
¼ cup + 2 tablespoons sugar
2 tablespoons lime juice
1½ cups lactose free vanilla ice cream slightly softened (or regular vanilla ice cream or non-dairy vanilla ice cream)

Preparation

Mix chopped strawberries with ¼ sugar in a small bowl. Set aside.
Using an immersion blender puree chopped mango, 2 tablespoons sugar and 1 tablespoon lime juice until mixture is smooth. Pour into a 2 cup measuring cup. You should have 1½ cups (or more) mango puree.
Rinse immersion cup and puree strawberries with remaining 1 tablespoon of lime juice. Pour into a 1 cup measuring cup. You should have 1 cup of strawberry puree.
Layer popsicle molds beginning with mango puree, followed by strawberry puree, and ice cream. Continue to layer with fruit purees and ice cream leaving ¼-inch space from the top to allow for expansion. Using a chopstick or wooden skewer, lightly swirl the mixtures together. Place lid on mold and insert sticks. Freeze at least 8 hours or overnight. Run popsicle mold under warm water for easy removal.

Dessert, Fruit, Lactose Free, Recipes

Mango Cream Popsicles

October 5, 2016

Though I look forward to cooler weather that slowly appears in November, at the same time, I will miss our extended mango season that is with us from May through October. Images of sweet Pirie and Rapoza mangos that cover our dining room table and sometimes overflow into boxes stored on the living room floor, will soon be gone. This year I decided to freeze containers of mango purée so that I will be able to make popsicles throughout the year. It will be such a treat to sit on the porch in December or January with a refreshing mango cream popsicle. After all, the weather is warm all year-long in Hawaii. I adapted this recipe from Sarah & Jessica at Pretty Providence. These popsicles remind me of a Creamsicle, one of my favorite childhood desserts.

Our two mango trees are heavy producers delivering the sweetest mangos imaginable. The Rapoza is creamy and fiberless with very large fruit and small seeds. The White Pirie mango is a small-medium sized mango with a golden hue. I have never tasted a mango sweeter than this one.

Good news for those of us who are lactose intolerant. There are excellent products these days that are made just for us. Green Valley and Organic Valley offer delicious, real dairy products that are lactose free.

The Norpro popsicle mold is inexpensive, simple to use, and makes 10 perfectly sized popsicles.

Mango Cream Popsicles

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Author: Kiyo Miller - mylilikoikitchen.com

Serves: 10

Ingredients

3 medium mangos
¼ cup cream of coconut (such as Coco Real brand)
¾ cup lactose free half and half
6 tablespoons sugar
¼ teaspoon vanilla extract
¾ cup Green Valley lactose free plain yogurt (2% or whole milk)

Preparation

Peel and dice mangos discarding seeds. Puree in a food processor or blender until completely smooth. Whisk in cream of coconut. Pour puree into a 2-cup measuring cup. You want to have a minimum of 1¼ cups of mango puree.
In a medium bowl, whisk together the half and half and sugar until the sugar has dissolved. Stir in vanilla extract. Whisk in yogurt until mixture is smooth. Pour into a 2-cup measuring cup. You want to end up with a total of 3 cups of filling including the mango puree. This amount will fill the Norpro 10 piece popsicle maker perfectly.
Layer cream & yogurt mixture into popsicle molds, alternating with mango puree. Use a wooden chopstick to create a marbled effect. Leave a little space to allow for expansion when frozen.
Place lid over popsicle mold, add popsicle sticks and freeze overnight. Remove popsicles by running warm water around the outside of the mold. Gently squeeze the bottom of the popsicle mold while lifting each popsicle stick from the mold. Try your best not to use too much warm water which may cause the popsicles to melt. Quickly wrap a small piece of waxed paper around each popsicle and store in an airtight container or freezer bag until ready to eat.

Dessert, Fruit, Lactose Free, Recipes

Mango Yogurt & Banana Popsicles

December 2, 2015

Now that mango season is over (we still have two lonely Rapoza’s on our tree) I have to buy fruit at the market again. Not that there isn’t good fruit available, but for me, nothing is as good as a sweet mango. I did plan ahead this year and froze mango slices to use in my favorite popsicle recipe. Here in Hawaii, with our warm temperatures, popsicles are popular year round.

These Rapoza are beauties. They are huge and juicy, sometimes weighing up to 3 pounds!

After sharing some of my popsicles at work, my friends and co-workers were hooked. They all bought the same popsicle maker that I use and now everyone is trying out different recipes of their own.

Mango Yogurt & Banana Popsicles

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Author: Kiyo Miller

Ingredients

2 heaping cups coarsely chopped mango
2 tablespoons granulated sugar
6 ounces vanilla yogurt (I used Green Valley lactose free yogurt)
3 tablespoons cream of coconut
2 medium bananas, cut into 20 thin slices

Preparation

Puree mango with sugar in a blender or food processor. Transfer to a measuring cup.
In separate measuring cup, whisk yogurt with coconut cream until smooth.
You may combine the mango and yogurt mixture together or alternatively, pour a little mango puree, then a little yogurt into each popsicle mold and continue layering. The yogurt flavor will be more prominent if you pour it in separately, alternating with the mango puree. Leave about 1-inch of headspace at the top.
Using a wooden skewer, push banana slices down both sides of mold, one on top of the other. Pour extra mango puree to fill each mold about ⅓-inch from the rim to allow for expansion when freezing.
Place cover on popsicle mold and insert wooden sticks (they should be exposed about 1¾-inch from top of popsicle cover). Freeze for at least 6 hours or overnight.
To release popsicles, remove cover and run warm water around the outside of the popsicle mold for a few seconds. Do one side at a time. Pull firmly on sticks while holding on to mold to release. Run more warm water around mold if needed. Wrap popsicles individually with a small piece of waxed paper and freeze in a plastic container.

Canning, Fruit, Jams & Jellies, Recipes

Mango-Pineapple Jam

October 26, 2014

This past summer we once again had a good harvest of mangoes and were looking for a new jam recipe to try with our beautiful fruit. So after a bit of searching on-line, we tried Rachel’s recipe from her blog Coconut & Lime. The combination of mango and pineapple is delicious. Rachel mentions in her comment section that this particular jam is on the loose side. The jam tasted fantastic, but I wished it were just a bit firmer. The original recipe calls for liquid pectin. The second time we made it, we tried using regular powdered pectin. This still did not make for a firmer jam so we tried low-sugar pectin and adjusted the amount of fruit and sugar and it worked perfectly.

Adding fresh pineapple gives this jam a lovely tropical flavor. Being able to can the jam so that it is shelf stable for up to a year is the key to enjoying the flavors of summer even when summer is long gone.

The fruit, lemon juice, rum and pectin are cooked on the stove before adding the sugar. Once the sugar is added you continue to cook the mixture until it is thick and jammy as in the photo below. Scrumptious.

Mango Pineapple Jam

Updated 10/31/20

Adapted from Coconut & Lime Blog

Makes 7 half pint jars

Ingredients

3 cups diced mango

3 cups diced fresh pineapple

2 tablespoons dark rum (optional)

1/4 cup lemon juice

1 package (1 3/4 ounce) Sure-Jell low/no sugar pectin or 3 tablespoons Ball low/no sugar pectin

4 cups sugar (800 grams)

Preparation

Wash jars and place them in boiling-water canner. Fill the jars and canner with water to the top of the jars. Cover and bring water to a simmer over medium heat, do not boil. Prepare the two piece closures. Wash lids and place in a small saucepan and cover with water. Heat to just a simmer but do not boil. Do not heat screw bands.

While jars are simmering, pour fruit, dark rum, lemon juice and pectin in an 8 – 10 quart pot, preferably with high sides. Place over high heat, stirring constantly with a long-handled wooden spoon. Bring to a rolling boil that cannot be stirred down. Still stirring, add sugar. Return to a boil that cannot be stirred down, and boil for exactly 1 minute. Remove from the heat.

Lift the canner jar rack and fix into place on the rim of the canner. Remove one jar at a time from canner and empty hot water back into the canner. Place jar on a cutting board and place a canning funnel in the jar. Ladle hot jam into jar leaving 1/4 inch head space. With a clean damp cloth or paper towel wipe jar rim to remove any food residue. Using a magnetic utensil, lift hot lid from water, center it on the jar and place screw band on jar. Tighten screw band evenly and firmly just until resistance is met. Then increase to finger tip tight. Do not over tighten. Return jar to canner rack. Continue filling jars individually until all jars are filled, lower rack into canner and ensure that all jars are covered by 1 inch of water. Cover canner and bring water to a full boil over high heat. Process for 10 minutes, starting timer only when water reaches a full boil. Turn off heat, remove jars from canner after 5 minutes to cooling rack. Leave them undisturbed for 24 hours. After 24 hours check lids for proper seal. Remove screw bands and press down on the lid with your finger. Sealed lids will curve in and will show no movement when pressed. Jars that haven’t sealed properly must be refrigerated immediately or reprocessed. Wipe jars and store in a cool, dry place. Label and date jars. Properly sealed jars will keep in your cupboard for up to one year.

Fruit, Recipes, Vegan, Vegetarian

Pickled Mango

July 8, 2014

Many of the world’s cultures have their own version of pickled mango. In India they often use chiles, fenugreek and mustard seeds for a spicy pickled mango side dish. Vietnamese- style pickled mango may include Thai chiles. Here in Hawaii we make a brine of vinegar, sugar and salt and sometimes dried plums are added.

A few weeks ago strong trade winds knocked off a number of our White Pirie and Rapoza mangoes. This could have been a tragedy, given how tasty these mangoes are when perfectly ripe. So bucket in hand, I gathered up the fallen green mangoes and made a small batch of pickled mango. All of my Maui friends love pickled mango!

The seed of this green Rapoza mango is small and soft which makes it very easy to cut the mango into slices. This particular mango is all fruit and little seed.

Adding dried plums to the pickled mango is not essential however I usually include them. They soak up all the tasty brine and add that extra “umami” flavor we all love.

Pickled Mango

Makes about 11 cups

Ingredients

6 – 7 pounds green mangoes

2 1/2 cups white vinegar

3 cups filtered water

2 1/2 cups sugar

3 tablespoons Hawaiian salt or kosher salt

1/2 – 1 teaspoon li hing mui powder (optional)

20 li hing mui plum seed or dried seedless plums (optional)

Preparation

Combine vinegar, water, sugar, and Hawaiian salt in a 3-quart pot. Bring to a simmer, stirring until the sugar and salt are fully dissolved. If using li hing mui powder, add it now and stir to combine. Remove from the heat and let mixture cool to room temperature.

Peel mangoes and cut fruit away from the seed. Slice into strips about 1/3-inch thick. Place cut mangoes in a large bowl. Add enough liquid to cover the mangoes. Give it a stir, add dried plums/li hing mui if using. Cover the bowl and refrigerate overnight, stirring occasionally. The pickled mango tastes best after it has marinated for a few days in the delicious sweet-tart brine. Pack in individual containers and store in the refrigerator. Give them away as gifts, your friends will be forever grateful.

Dinner, Fish, Fruit, Recipes, Vegan, Vegetarian

Mango Salsa

July 2, 2014

Our mango tree (White Pirie) provides us with the sweetest fruit imaginable. These little, nondescript mangoes are a revelation to those who are not familiar with this particular variety. I have to give credit to my mom who told me how delicious this mango is, and, that I should plant a White Pirie tree in my yard. Now, more than 25 years later, this tree is the crown jewel of our garden.

This is a quick salsa that is particularly good with grilled fish. It goes especially well with Cajun style blackened fish: it’s really the perfect summer meal.

During the summer months when mangoes are in season, there are a number of ways I like to use them. Sorbet, jam, pickled and occasionally a nice mango crisp for dessert. This salsa recipe is one of the most delicious ways to enjoy this fruit.

Mango Salsa

2 generous servings

Ingredients

1 cup diced, sweet mango (ripe but not too soft)

2 tablespoons chopped cilantro

1 tablespoon finely chopped Maui onion

jalapeño to taste (I like to use our nacho jalapeños but feel free to use fresh jalapeños)

juice of 1/2 lime

Preparation

Combine mango, cilantro, onion and jalapeño in a medium bowl. Squeeze lime juice over and toss very gently to combine ingredients. Refrigerate until well chilled. Serve over fresh, grilled fish or chicken.

*Salsa is best made within a couple of hours before serving.

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