Mango-Basil Freeze Pops. Emeril Lagasse
Emeril Live
FLEML-149F, Mango-Basil Freeze Pops. Emeril Lagasse
Emeril Live
Recipe courtesy of Emeril Lagasse

Mango-Basil Freeze Pops

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  • Level: Easy
  • Total: 8 hr 20 min
  • Prep: 15 min
  • Inactive: 8 hr
  • Cook: 5 min
  • Yield: 6 to 8 pops



  1. 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.
  2. 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.
  3. 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.)
  4. Stand and ice-cream stick or plastic spoon in the center of each cup.
  5. 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.
  6. 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.
  7. Gently tear the paper cups away from the fruit pops and serve.