Mango-rhubarb popsicles – guiltfree pleasures!
Rhubarb and mango popsicles
I don’t know about you and your place in the world but sofar we have had a pretty lousy summer with temperatures that feel more like autumn than they feel like summer. Technically it’s still spring but it’s June! June, the month of lovely weather, long outdoor night around the BBQ with friends… those kind of nights. That is what June is supposed to be. Instead we are huddled indoors, trying to keep warm.
So what are you doing then with a popsicle recipe you wonder? Well, first of all; this popsicle is really really good. That is reason number one, then secondly this popsicle is mostly fresh fruit so in terms of calories, this is just about as perfect as it can get and thirdly; it is the mango and rhubarb season so why not make the most of it while you can?
I never knew these icecreams would be so delicious until I made the raspberry yogurt ones last year. I had those visions of what we call ‘waterijsjes’ that are just mainly that; water and some sugar added. I had no idea there was a whole popsicle world to be discovered soon! It’s dead simple to make and the good part is that you can include any fruit or fruit juice that you want. Mix it with yogurt or mix it with fruit juice or whatever takes your fancy. Because mango can be a little fibrous I put these through a sieve, as well as the rhubarb but you can always leave it in, if it doesn’t bother you. The mangoes were fairly sweet so I only added a tiny bit of sugar syrup that I made before to sweeten it a little. For the rhubarb I did boil it with sugar, but you can add as much or as little sugar as you like.
Mango rhubarb popsicles
Yield: 6
Prep Time: 10 min
Cook Time: cooling time 4 hrs
Total Time: 4 hrs and 10 min
Ingredients:
- 2-3 mangoes (ripe ones!)
- 500 g rhubarb
- 1-2 tablespoon sugar syrup (to sweeten the mango if needed)
- 100g sugar (or more if the rhubarb is particularly tart)
Optional
- 2 tablespoons vanilla yogurt
sugar syrup
- 180ml water
- 110g caster sugar
Directions:
| First cut the rhubarb into chunks, and put them in a big enough saucepan. Add the sugar and about 1/2 cup of water to get it going. Put it on the stove, bring to the boil and once boiling, turn down the heat, put the lid on and leave to simmer for about 10 minutes or until the rhubarb is soft enough. Leave to cool | |
| Make your sugar syrup by putting about 110 gr of sugar and 180 ml of water in a small saucepan. Stir over low heat until the sugar is dissolved. Then increase the heat and boil for 1 minute. Set aside to cool completely. (makes about 250 ml so you will not need it all!) | |
| Clean and peel your mango, remove the stone and cut into chunks and put into a blender. If there is not enough moisture to keep the blender or foodprocessor going, you can add a little bit of vanilla yogurt or orange juice to get it going. Water would also work! Once pureed, taste and add sugar syrup if you need to. Put the mango through a sieve to remove any unwanted bits | |
| Put the rhubarb also through a sieve so you're left with a smooth puree. Take your popsicle moulds and pour the mango in first. leave some space to add the rhubarb on top. You can mix it in carefully with a wooden skewer or leave as is. |
|
| Set in the fridge for at least 4 hours or preferably overnight. | |
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It’s getting very hot here in my small town in the middle of Pennsylvania. These will be perfect ! The only thing is that I don’t have a popsicle mold
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Simone (junglefrog) — June 20th, 2012 at 10:52
O but you should be able to find really cheap ones I think. Mine come out of a regular supermarket and cost virtually nothing!
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Gorgeous popsicles! This combination is just heavenly. Perfect for the hot days.
Cheers,
Rosa
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Simone (junglefrog) — June 20th, 2012 at 10:53
They are! Now bring on the hot days!
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Expecting hot days in the coming week, this popsicle will be the perfect treat.
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Simone (junglefrog) — June 20th, 2012 at 10:53
Send some of those hot days to us Norma!
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I love your pics, so much fun!!! I love making Greek yogurt pops, a perfect summer treat! Your mango rhubard sound so refreshing! Yum, Hugs, Terra
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Simone (junglefrog) — June 20th, 2012 at 10:54
Thanks Terra! And yes they are pretty good with greek yogurt too! I’ve made that also a couple of times!
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MMMMM,…I also love ice popsicles a lot & your combo sounds perfect, even in all this colder & wet weather! I can eat them all the time!
Waw! xxx An unusual combo which I love!
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Simone (junglefrog) — June 20th, 2012 at 10:54
We WILL get sunshine at some point in time! (fingers crossed!)
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Wow! I am drooling just looking at the pictures. What a wonderful way to enjoy the weather! Beautiful.
Best,
Sihi
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Simone, these are perfect. I have already – in spite of the cool temperatures – been eating more than my fair share of summer fruit and depriving myself of ice cream! Now I can have both! When I was a kid I used to freeze fruit juice in paper cups in the freezer and it was such a special treat… these with fresh fruit are even better. These are lovely.
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Simone (junglefrog) — June 20th, 2012 at 10:55
And you’re right Jamie. No matter what the weather is, it is still the perfect time of the year for gorgeous summer fruits so it would be a waste to not have those despite the crappy weather!
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Sounds so delicious and refreshing! Love the blend of flavours! I hope warm weather hits soon…
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Simone (junglefrog) — June 20th, 2012 at 10:55
I thought it worked really well together! Thanks Valerie!
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Sounds delightfully refreshing!
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Simone (junglefrog) — June 20th, 2012 at 10:55
Thanks so much jenn!
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What a fab idea to use rhubarb in a popsicle Simone! Brilliant! and I love mango too!
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Simone (junglefrog) — June 20th, 2012 at 10:56
Thanks Peter! it is really good indeed..
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It is already 94 F here and we consider that not so hot! not looking forward to 100+. Love the combo of these 2 and love it how you styled them over the berries. Lovely summery colors.
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Love it!! You are lucky to have an autumn like summer, temperatures in my part are already 100+ and believe me you don’t want that!
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The popsicles look so good. I would never think of using rhubarb in popsicles.
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