I don’t know about you and your place in the world but sofar we have had a pretty lousy summer with temperatures that feel more like autumn than they feel like summer. Technically it’s still spring but it’s June! June, the month of lovely weather, long outdoor night around the BBQ with friends… those kind of nights. That is what June is supposed to be. Instead we are huddled indoors, trying to keep warm.
So what are you doing then with a popsicle recipe you wonder? Well, first of all; this popsicle is really really good. That is reason number one, then secondly this popsicle is mostly fresh fruit so in terms of calories, this is just about as perfect as it can get and thirdly; it is the mango and rhubarb season so why not make the most of it while you can?
I never knew these icecreams would be so delicious until I made the raspberry yogurt ones last year. I had those visions of what we call ‘waterijsjes’ that are just mainly that; water and some sugar added. I had no idea there was a whole popsicle world to be discovered soon! It’s dead simple to make and the good part is that you can include any fruit or fruit juice that you want. Mix it with yogurt or mix it with fruit juice or whatever takes your fancy. Because mango can be a little fibrous I put these through a sieve, as well as the rhubarb but you can always leave it in, if it doesn’t bother you. The mangoes were fairly sweet so I only added a tiny bit of sugar syrup that I made before to sweeten it a little. For the rhubarb I did boil it with sugar, but you can add as much or as little sugar as you like.
Mango rhubarb popsicles
- 2-3 mangoes (ripe ones!)
- 500 g rhubarb
- 1-2 tablespoon sugar syrup (to sweeten the mango if needed)
- 100g sugar (or more if the rhubarb is particularly tart)
- 2 tablespoons vanilla yogurt
- 180ml water
- 110g caster sugar
- First cut the rhubarb into chunks, and put them in a big enough saucepan. Add the sugar and about 1/2 cup of water to get it going. Put it on the stove, bring to the boil and once boiling, turn down the heat, put the lid on and leave to simmer for about 10 minutes or until the rhubarb is soft enough. Leave to cool
- Make your sugar syrup by putting about 110 gr of sugar and 180 ml of water in a small saucepan. Stir over low heat until the sugar is dissolved. Then increase the heat and boil for 1 minute. Set aside to cool completely. (makes about 250 ml so you will not need it all!)
- Clean and peel your mango, remove the stone and cut into chunks and put into a blender. If there is not enough moisture to keep the blender or foodprocessor going, you can add a little bit of vanilla yogurt or orange juice to get it going. Water would also work! Once pureed, taste and add sugar syrup if you need to. Put the mango through a sieve to remove any unwanted bits
- Put the rhubarb also through a sieve so you're left with a smooth puree. Take your popsicle moulds and pour the mango in first. leave some space to add the rhubarb on top. You can mix it in carefully with a wooden skewer or leave as is.
- Set in the fridge for at least 4 hours or preferably overnight.