Have you guys declared your official summer jams? As far as I'm concerned, summer hasn't quite started until I've picked out my soundtrack for the late sunsets that stretch into long warm nights and rooftop parties that turn into all nighters because the weather is just too nice to go home. They're the songs that you play on repeat until everyone around you says enough already, enough! Then you smile and play them again because you know all the words and you love singing along and shaking your booty and feeling free. This summer I'm loving Roy Orbison and for good measure and lots of ice-pops because they are also, the JAM.
Mango, Blueberry and Coconut Ice Pops
yield, about 8 large pops
For the Blueberry Layer
1 pint blueberries, about 2c
4-6T sugar (depending on the sweetness of your berries)
1t lime juice
Combine the blueberries, sugar, and water in a saucepan. Bring the mixture to a boil and cook until the blueberries are very soft, about 5 min. Remove from heat and strain the mixture over a bowl, pressing firmly to extract all of the blueberry goodness, add lime juice. Divide the mixture in half and place in the refrigerator to cool.
For the Blueberry Coconut Layer
1/2 of the reserved blueberry mixture
2-3T coconut milk from a small (6oz) can
Stir the two together. Done!
For the Mango Layer, which tastes like awesome mango-coco pudding!
4 very ripe champagne mangoes, pit and skin removed
remainder of the small can of coconut milk
juice from 1 lime
2T honey or agave (optional)
Combine all of the ingredients in a blender and blend until smooth. If your mango flesh was at all stringy (it happens) you may want to pass this mixture through a sieve. Taste your mix and if you find it needs a little sweetness, go ahead and add the honey or agave.
I found it really helpful to pour the three mixtures into separate containers with spouts like measuring cups or small pitchers. This will give you more control over pouring and the tidyness of your layers. You can also carefully spoon the mixtures into your ice pop molds. You can really layer these guys anyway you like, so choose a flavor to start and pour some in. Place your pop molds in the freezer for about 20min before pouring another layer, thin layers will take less time to freeze. Keep your mixes in the fridge in between pours to help keep them chilly so they will freeze faster. When you get to the top, and before the pops are frozen solid, add the sticks. Freeze until pops are totally solid, another 4-6 hours or overnight. If you are feeling a little less ambitious, just make single flavored pops and freeze about 6 hours or until solid.
Don't have ice pop molds? Try using small baking dishes like brioche molds, ramekins, or even small dixie cups.