An Inspired Cook

It’s that time of year to make some chilled treats to beat the heat. I was instantly inspired when I came across a a box of Outshine Fruit Bars with “Mango and Tajin” flavors. Oh . . My. . Goodness, they looked just like my Mangonada Margaritas, only frozen into a popsicle. I always have frozen mango and pineapple in the freezer to make smoothies, sorbet or the occasional Manognada Margarita. With everything on hand it was easy to measure out the ingredients and blend away. In a few hours we had refreshing mango and/or pineapple popsicles with tangy chili lime flavors throughout. Kids aren’t the only ones who deserve a popsicle now and then. Enjoy!

My old blender was leaking out the bottom and made a mess every time I used it. After some research I got a Ninja blender. I didn’t realize what a difference it would make; it cuts through ice and frozen fruit with ease. I would highly recommend a Ninja blender if you are wanting to upgrade. It made this recipe so easy, everything goes into the blender and before you know it, it’s ready to pour into your popsicle molds and into the freezer. First up is 4 cups of frozen diced mango with approximately 1 cup of Mango Juice.

Pour the juice into the blender along with the frozen mango.

Add a tablespoon of Agave.

And 2 tablespoons of Chamoy sauce.

Sprinkle some Tajin over top. I just eyeballed it, maybe 1/2 teaspoon, you can always add more after it’s blended.

Blend it all together. Taste and add more Tajin if you like.

Pour into your popsicle molds. I had a little bit left over and just spooned it in a ramekin, covered it with plastic wrap and froze it.

Secure the tops on top and place in the freezer for several hours or until they are frozen solid.

The pineapple popsicles include diced frozen pineapple, crushed ice, pineapple juice, agave, Chamoy sauce and Tajin.

Add 6 ounces of pineapple juice over the crushed ice and frozen diced pineapple.

Add the measured Agave, Chamoy and Tajin.

Blend on high until the mixture becomes smooth and pourable.

This batch was closer to the perfect amount for 6 popsicles. Of course it all depends on the size of the popsicle molds, whatever doesn’t fit can easily be frozen in a ramekin and it will taste just like sorbet.

Mango Popsicles with Tajin

4 cups Frozen Mango, diced
1 cup Mango Juice
1 tablespoon Agave Nectar
2 tablespoons Chamoy Sauce
1/2 teaspoon Tajin Seasoning, or more to taste

Combine all ingredients into a blender and blend on high until it becomes a smooth and pourable. Pour into popsicle molds and freeze for 4 hours or until completely frozen.

Pineapple Popsicles with Tajin

2 cups Frozen Pineapple, diced
1 cup Crushed Ice
1 (6 ounce) can Pineapple Juice
1 tablespoon Agave Nectar
1 tablespoon Chamoy Sauce
1/2 teaspoon Tajin Seasoning, or more to taste

Combine all ingredients into a blender and blend on high until it becomes a smooth and pourable. Pour into popsicle molds and freeze for 4 hours or until completely frozen.