Thursday, July 19, 2012

Mango Margaritasicles

Mango Margaritasicle
Apparently, in the world of food blogging, last summer was the summer of the boozy popsicle.

Somehow I missed it.

Which is a terrible shame because I am quite enamored of the idea of boozy popsicles.  First, booze.  Second, -sicles ... as in popsicles, as in cold, refreshing, child-like fun.  What's not to love here?

So I decided that boozy popsicles need not go out of style after a single season. I dub boozy popsicles the classic pearl choker of the culinary world (potentially a little dated-looking but never truly unfashionable)

Here's my contribution to the host of options out there:  mango, lime, and tequila coming together in a popsicle that is as visually playful and refreshing as it is tasty.  And boozy.  (Actually, each popsicle contains about 1 1/3 Tbs. of alcohol, so don't worry about getting blotto on these ... assuming you limit yourself to one or two in a sitting.)

Note that I came late to the party and had a hard time finding any popsicle molds, so I improvised.  Many years ago a friend taught me how to stick a plastic knife through the foil top of a container of pre-mixed yogurt and freeze it into a sort of yogurt-pop, so I employed that technique to make my pops.  They don't look as lovely as they might, but they hold up well and I don't have to store the special -cicle making equipment.

Mango Margaritasicles

3 c. fresh diced mango (or 4 c. frozen, and then thawed - it will reduce in size)
1/4 c. lime juice
1/2 c. tequila

6 popsicle molds OR 6 dixie cups and 6 plastic knives

Puree the mango in a food process.  It should make about 2 cups of puree.  Mix in lime juice and tequila until well blended.  Pour into popsicle molds or dixie cups (a scant 1/2 c. per popsicle will yield 6, but there's no need to be precious about making it all come out even).

Mango puree with the dixie cups at the ready.

Fill cups not quite half full.

Cups covered with foil, knives gently inserted.

If you're using the cups, top each with a small piece of aluminum foil.  Crimp around the top so the foil stays in place.  Using a real, sharp-tipped knife, make a tiny slit in the top/center of each piece of foil.  Using that slit as a starting point, gently insert a plastic knife into each cup, careful not to tear the foil any more than necessary.  The foil and the viscosity of the fruit puree should keep the knives upright.  Gently place the cups (or molds) in your freezer and allow to freeze solid (about 6 hours).  To remove from cups, remove foil and use kitchen shears to snip the edge of the cup.  The rest should just peel away.


  1. These are such fun! What a great idea, especially in this heat. Love it, Wendy!

    ~ Krista

  2. Wendy, these are too cute for words. Love them! Perfect for the summer. Perfect for the winter, actually. Just not for the kids, right? LOL

    ~Avery aka Daryl