Hibiscus Mango Popsicles
Hibiscus mango swirled popsicles are a sweet and tangy fusion of juicy mango and fragrant hibiscus, blended together in perfect harmony. As the popsicle melts, the subtle cranberry-like flavor of the hibiscus flower combines with the sweet mango, creating a taste experience that's tropical and exotic.
Not only are these fiery in looks but they’re filled with healthy antioxidants. Hibiscus and turmeric, the stars of these refreshing popsicles, have been revered for centuries for their remarkable health benefits.
Hibiscus has been shown to lower blood pressure, reduce inflammation, and boost vitamin C intake, while turmeric's active compound curcumin has potent anti-inflammatory and antioxidant properties.
Recipe
MAKES: 10 popsicles
TOTAL TIME: 30 mins
INGREDIENTS:
Mango Layer:
2 1/2 cups cubed mango (fresh or frozen) (375g)
3/4 cup full fat canned coconut milk (80g)
1 heaping tablespoon turmeric
1 tablespoons honey
Hibiscus Berry Layer:
2 1/2 cups red fruits (I used what was in my freezer, which was a combination of strawberries, raspberries and cherries (fresh or frozen) (375 g)
1/3 hibiscus tea (80g) *see note
2 tablespoons honey
INSTRUCTIONS:
Mango Layer:
Add mango, and coconut milk and turmeric to a blender.
Puree until completely smooth, adding additional coconut milk as needed.
Pour the mango mixture into a liquid measuring cup or small pitcher and set aside while you make the red layer layer.
Red Layer:
Mix together red berries, hibiscus tea, and honey to a blender.
Puree until completely smooth.
Assemble:
Alternate scoops of the mango mixture and the red berry mixture into popsicle molds. (Using a spoon can help with the layering.)
Insert popsicle sticks and freeze until completely solid, about 3-4 hours
To remove popsicles from the popsicle mold, run the sides of each well of the popsicle mold under cool water for a few seconds, then gently wiggle the popsicle stick side to side to loosen the pop. (If it’s not budging, run it under water for a few more seconds)
Store popsicles in a freezer-safe bag up to 2 weeks.
ADDITIONALS:
To Make Hibiscus Tea : combine 1/4 cup dried hibiscus flowers (also known as Jamaica) with 1 cup of filtered water and bring to a boil, reduce heat and simmer for 5 minutes. Strain out dried flowers and then reserve liquid.
You can make these with fresh or frozen fruit (or a combination). Your proportions will be the same. If you’re using frozen fruit, you’ll want to let it thaw slightly so it blends easier. Otherwise, you’ll need slightly more liquid to blend frozen fruit than fresh.
