Mango-Basil Freeze Pops

Total Time:
8 hr 20 min
15 min
8 hr
5 min

6 to 8 pops

  • 1 cup sugar
  • 1 cup water
  • 1/2 cup fresh basil leaves, coarsely chopped
  • 2 ripe mangoes, peeled, seeds removed, and cubed (about 2 1/2 cups cubed mango)
  • Place the sugar and water in a small saucepan and bring to a boil, stirring to dissolve the sugar. Add the basil leaves, cover, and remove from the heat. Let sit for 15 minutes, then strain and discard the basil leaves. Transfer syrup to a heatproof bowl and refrigerate until well chilled.

  • When the syrup has chilled, place the cubed mango in the bowl of a food processor or a blender and puree, adding the syrup little by little until it is fully incorporated and the fruit mixture is very smooth.

  • Divide the fruit puree among 6 or 8 (5-ounce) paper cups. (Alternatively, the mixture may be frozen in ice cube trays or in icepop molds, if available.)

  • Stand and ice-cream stick or plastic spoon in the center of each cup.

  • Cut 6 pieces of aluminum foil about 4-inches square. Poke a small hole in the center of each foil square and place 1 square over each cup, pushing the stick or spoon handle through the hole to hold it in a straight upright position.

  • Stand the cups in the freezer and freeze until set, at least 8 hours or overnight. Remove the pops from the freezer and discard the foil squares.

  • Gently tear the paper cups away from the fruit pops and serve.

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