These naturally sweet Mexican-style popsicles have no sugar added, but you’d never know it! When you use overripe mangoes, the fruit will already be sweet enough. Don’t be scared off by black spots on the outer skins or if they feel a bit soft. These are the ones you want, since they’ll be the sweetest and juiciest inside.
3 cups (750 mL) unsweetened mango pulp (from 3 to 4 overripe mangoes)
2 to 5 tsp (10 to 25 mL) lime juice, to taste
Carefully slice around mango pits to separate 2 outer sides from the pit. Crosshatch the flesh down to (but not through) the peel of each side piece before scooping out chunks into blender. Remove remaining mango flesh from the pit and use spoon to separate it from the peel, adding to blender. Blend, then measure out about 3 cups (750 mL) pulp into bowl. (You can make as many popsicles as you have popsicle moulds.)
Stir lime juice, to taste, into bowl of mango pulp, then pour into popsicle moulds. Top with lids and insert popsicle sticks. Freeze for at least 4 hours.
To eat, remove popsicles from moulds, running them under a little warm water, if necessary, to unstick.
If your mangoes aren’t quite ripe enough, add fresh orange juice, to taste, or half a banana when you blend the mango pulp. You can use any kind of mango, including yellow Ataulfo (also called honey mangoes) or red and green Haden, Tommy Atkins, Kent, Keitt, or Francis mangoes. Some are more fibrous than others, but a high-powered blender should ensure smooth results.