It’s hot, and I’m hiding in my airconditioned house and dreaming of popsicles and pools. And I thought you all might be there with me, so I thought I’d share a couple recipes for popsicles I had, so you all could have some too. But it’s too hot for me to be witty, so right to the recipes.
Mango Yogurt pops
This ones only a “recipe” in the loosest sense. Mix plain yogurt and some mango juice together, to taste. Pour into molds, freeze for 30 min, then insert sticks (I got mine at the craft store, 100 for $1), freeze until frozen.
Adapted from Smitten Kitchen
2 tablespoons (21 grams or 3/4 ounce) semisweet chocolate chips or chopped semisweet chocolate
1/3 cup (67 grams or 2 1/3 ounce) sugar
1 tablespoon (7 grams or 1/4 ounce) cornstarch
1 1/2 tablespoons (8 grams or 1/4 ounce) unsweetened cocoa powder
1 1/4 cups (300 ml) whole milk
Pinch of salt
1/2 teaspoon (3 ml) vanilla extract
1/2 tablespoon (7 grams or 1/4 ounce) unsalted butter
1/4 tsp ground cinnamon (optional but tasty, chili powder might be good here to)
Place a bowl in a pot with water to create a double boiler. Gently melt the chocolate chips in the bowl over medium heat, stirring constantly until smooth. Stir in sugar, cornstarch, cocoa powder, milk, and salt. Cook mixture, stirring frequently until it thickens, anywhere between 5 minutes (for me) and 10 (suggested in the book). Remove from heat, add vanilla, cinnamon, and butter and stir until combined.
Set aside to cool slightly then pour into popsicle molds. Freeze 30 minutes, then insert popsicle sticks. Freeze the rest of the way before serving.