You may have noticed that I have added an affiliate link in my side bar and wonder what it is all about. Well, it is about this great cookbook Purely Pops from Leanne at Healthful Pursuit. So, I am disclosing that I do in fact get compensated if you buy a book from that advertisement or from the links I post to the book. But, that is just the legal thing I have to do, that doesn’t tell you what the book is about. Purely Pops is a frozen pop cookbook that uses only healthy, vegan, and gluten-free ingredients. So, if you have food allergies, intolerances, or other dietary restrictions, or just want to stay healthy, these pops are for you! Most of the recipes use coconut sugar, which has a lower glycemic index than sugar and actually contains vitamins and minerals.
Now, the reason the ad has been there a few days without me mentioning it, is that I had not tried any of the recipes. Don’t get me wrong, the book is absolutely gorgeous, and is probably worth buying just to look at, but you know, it is a cookbook, so the recipes had better be good too. So, I waited to mention it until I tried one. I chose these Mango Chile Pops because I know Steve loves the idea of putting pepper in pops or ice cream. I have to say that they really were wonderful. They had just the right amount of sweetness and just enough bite from the pepper. Ok, I kind of like the hot/cold idea myself. This recipe calls for coconut sugar. I have to say, that living in a rural area, I was a bit concerned about finding it, but it was right there at the grocery store in the health food department. And, even if the coconut sugar was not a better choice than granulated sugar, the recipe only calls for 1/4 cup, so most of the sweetness comes from the mango.
So, if the photos of the melty pops (Hey, when you want natural light and it is 95 degrees outside it happens – quickly.) don’t make you want some, here is a recipe to whet your appetite.
Purely Pops Cookbook: Mango Chile Pops
Yield 4 -6
- 2/3 cup water
- 1/4 cup coconut sugar
- 2 cups fresh cubed mango
- 1/2 teaspoon crushed red chillies
- Add water and coconut sugar to a small saucepan. Cover an bring to a boil. Remove lid, reduce heat to low and simmer for 5 minutes.
- Add sugar mixture and mango to the jug of your blender. Blend on high until smooth. Fold in crushed chillies, just until mixed. Ok, I have to add that I used my food processor here, because I just love my food processor, and it is a good one, so the mixture was definitely smooth enough.
- Divide mixture evenly between the ice pop molds. (Mine made 5, but the number just depends on the size of your molds.) Cover with ice pop tops and transfer to the freezer to chill for 8 hours.
- These seriously only took about 15 minutes to throw together even with there being cooking involved. I did them pretty late one evening and had perfect pops the next morning!
Courses Mango Chile Pops
This recipe was linked up on Southern Special with Spatulas on Parade.