Creamy Mango Ice Pops
Creamy Mango Ice Pops
Ingredients
- 3 mangoes, large, well ripe
- 500 ml whole milk
- 395 g condensed milk
- 200 g sour cream
- 1 lemon juice, from 1 lemon (or bottled)
Instructions
- 1
Peel the 3 large, well-ripe mangoes and cut them into chunks.
⏱️ 5 min
- 2
Open the container of condensed milk using a can opener.
⏱️ 1 min
- 3
Pour 500 ml of whole milk into a blender.
⏱️ 1 min
- 4
Add the prepared mango chunks to the blender.
⏱️ 1 min
- 5
Pour the 395 g of condensed milk into the blender.
⏱️ 1 min
- 6
Add 200 g of sour cream to the blender.
⏱️ 1 min
- 7
Add the juice of 1 lemon to the blender.
⏱️ 1 min
- 8
Secure the lid on the blender and blend the mixture until it is smooth and creamy.
⏱️ 3 min
- 9
Pour the blended creamy mango mixture from the blender into a large bowl.
⏱️ 1 min
- 10
Use a ladle to gently stir the mixture in the bowl to ensure even consistency.
⏱️ 1 min
- 11
Prepare the plastic bags for the ice pops. If using, insert a small funnel into the mouth of each plastic ice pop bag to hold it open.
⏱️ 2 min
- 12
Using the funnel or carefully pouring, fill each plastic bag with the creamy mango mixture.
⏱️ 2 min
- 13
Once filled, tie a tight knot at the open end of each plastic bag to seal the ice pop securely.
⏱️ 2 min
- 14
Use scissors to trim any excess plastic from the tied end of the ice pops for a neater appearance.
⏱️ 1 min
- 15
Place the filled and sealed creamy mango ice pops into a freezer drawer. Freeze until solid, which will take at least 4 hours.
⏱️ 240 min
Kitchen Tools
Creamy Mango Ice Pops
- 3 mangoes, large, well ripe
- 500 ml whole milk
- 395 g condensed milk
- 200 g sour cream
- 1 lemon juice, from 1 lemon (or bottled)
Instructions
- 1
Peel the 3 large, well-ripe mangoes and cut them into chunks.
⏱️ 5 min - 2
Open the container of condensed milk using a can opener.
⏱️ 1 min - 3
Pour 500 ml of whole milk into a blender.
⏱️ 1 min - 4
Add the prepared mango chunks to the blender.
⏱️ 1 min - 5
Pour the 395 g of condensed milk into the blender.
⏱️ 1 min - 6
Add 200 g of sour cream to the blender.
⏱️ 1 min - 7
Add the juice of 1 lemon to the blender.
⏱️ 1 min - 8
Secure the lid on the blender and blend the mixture until it is smooth and creamy.
⏱️ 3 min - 9
Pour the blended creamy mango mixture from the blender into a large bowl.
⏱️ 1 min - 10
Use a ladle to gently stir the mixture in the bowl to ensure even consistency.
⏱️ 1 min - 11
Prepare the plastic bags for the ice pops. If using, insert a small funnel into the mouth of each plastic ice pop bag to hold it open.
⏱️ 2 min - 12
Using the funnel or carefully pouring, fill each plastic bag with the creamy mango mixture.
⏱️ 2 min - 13
Once filled, tie a tight knot at the open end of each plastic bag to seal the ice pop securely.
⏱️ 2 min - 14
Use scissors to trim any excess plastic from the tied end of the ice pops for a neater appearance.
⏱️ 1 min - 15
Place the filled and sealed creamy mango ice pops into a freezer drawer. Freeze until solid, which will take at least 4 hours.
⏱️ 240 min