Craving a fresh, tropical treat? These homemade mango ice cream pops with a creamy cookie filling are perfect as a snack or the ideal finish to a summer meal. As seasoned recipe developers, we've perfected this recipe for irresistible joy in every bite.
Ingredients
For 8 pops | Prep time: 1 hour + 6 hours freezing
For the cookie filling
You'll also need
Instructions
Puree the peeled and sliced mangoes with the multivitamin juice, lemon juice, and sugar until smooth. Fill molds three-quarters full with puree (refrigerate the remainder), and freeze for 2 hours.
For the filling, whisk egg yolks with sugars over a bain-marie until foamy. Cool in an ice-water bath while stirring. Whip cream to stiff peaks and fold in. Crumble cookies and mix through.
Remove molds from freezer, create small cavities in the center with a spoon, and blend scooped ice cream into reserved puree. Spoon filling into cavities, top with remaining puree, and freeze 4+ more hours (insert sticks after 1 hour).
Explore more ice cream recipes in the September issue of Santé.
Recipe and image: Beeldigbeeld/Stockfood/Walter Cimbal
