Recipe: Bryant Terry’s Mango-Coconut Ice Pops
If you can boil a pot of water, you will have no trouble making these delicious and refreshing pops. The rich sweetness of the mangos is mellowed out by the creamy coconut milk infused with bright and aromatic makrut lime leaves, which are often paired with coconut milk in savory Southeast Asian dishes. The lime and orange juices provide brightness and faint acidity.
Mango, Coconut, and Lime Leaf Ice Pops
Makes 12 ice pops
1 cup coconut milk
2 tablespoons minced makrut lime leaves (about 20 small leaves)
2 tablespoons raw cane sugar
4 large ripe mangoes (about 12 ounces each), peeled, pitted, and roughly chopped
4 tablespoons freshly squeezed lime juice
6 tablespoons freshly squeezed orange juice
Combine the coconut milk and the lime leaves in a small saucepan and simmer over medium-low heat, stirring often, until the coconut milk has reduced to half a cup, about 10 minutes.
Transfer the reduced coconut milk to an upright blender, add the remaining ingredients, and puree until smooth. Pour the mixture into popsicle molds, leaving 1/4 inch space at the top to allow for expansion after freezing. Place the pops in a freezer until completely frozen, at least 8 hours or overnight.
To unmold, gently squeeze each pop as you pull the handle. If it does not release, run the molds under warm water for a few seconds and try again.