These naturally sweet Mexican-style popsicles have no sugar added, but you’d never know it! When you use overripe mangoes, the fruit will already be sweet enough. Don’t be scared off by black spots on the outer skins or if they feel a bit soft. These are the ones you want, since they’ll be the sweetest and juiciest inside.
Carefully slice around mango pits to separate 2 outer sides from the pit. Crosshatch the flesh down to (but not through) the peel of each side piece before scooping out chunks into blender. Remove remaining mango flesh from the pit and use spoon to separate it from the peel, adding to blender. Blend, then measure out about 3 cups (750 mL) pulp into bowl. (You can make as many popsicles as you have popsicle moulds.)
Stir lime juice, to taste, into bowl of mango pulp, then pour into popsicle moulds. Top with lids and insert popsicle sticks. Freeze for at least 4 hours.
To eat, remove popsicles from moulds, running them under a little warm water, if necessary, to unstick.
Tip: If your mangoes aren’t quite ripe enough, add fresh orange juice, to taste, or half a banana when you blend the mango pulp. You can use any kind of mango, including yellow Ataulfo (also called honey mangoes) or red and green Haden, Tommy Atkins, Kent, Keitt, or Francis mangoes. Some are more fibrous than others, but a high-powered blender should ensure smooth results.
If breakfast oatmeal is your jam, you’ll happily spoon up this oat-infused hearty chili. It comes together quickly enough to add to your weeknight dinner routine, but soaking the steel-cut oats ahead of time is key to having them cook more efficiently. Toppings run the gamut of avocado, sour cream, broken tortilla chips, cilantro, or grated cheddar. Hot stuff Chili powders can range greatly in their heat levels. So, it’s important to know the type you’re working with to gauge how much of a fiery kick it will add to a dish.
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