Creamy Mango Passion Fruit Popsicles

The tropical flavours packed into these Mango Passion Fruit Popsicles are a deliciously cool and colourful way to hold onto summer!

There is just no letting go of summer with one of these Mango Passion Fruit Popsicles in each hand! Speaking of summer... were you as consumed by the Olympics as I? I was glued to the gymnastics and track events, in particular.

I adore that tiny little package of power called Simone Biles. As much as I love gymnastics, my attention was solely on that lightening Bolt called Usain. So, my plan was to schedule these pops to coincide with the his final race and call them 'the triple-triple suckers' in celebration of his epic wins (was there any doubt?).

But, as usual, life got in the way.

Anyhoo, I think the colours somewhat capture those of the Jamaican flag - minus the white. I am not Jamaican, but I am a big fan of Usain and felt he deserved a cool treat after such a performance. A gold medal can’t cool you down like these Mango Passion Fruit Popsicles can…well, I guess multiple gold medals can. I'll have to ask him about that... 

I wouldn't be a good citizen, if I didn't send out a woot-woot to Andre de Grasse. What a performance for a first trip to the games. With Usain retiring, Andre may very well be the next flash of light on those tracks in four years. More popsicles coming up!! 😉

BTW, how absurd is it that one is considered past their prime at thirty. Don't even get me started about gymnastics, I believe that number drops to twenty.

Ummm - back to these Mango Passion Fruit Popsicles.

Back in pastry school, we would make fancy entremets with a textured finish that's meant to resembled velour/velvet. What came to mind the first time I did it, were the grainy walls along the walkway leading back to that so-called 'tropical suite' at that structure posing as a 'hotel' that didn't quite make it onto the star ratings radar, but I could afford with my very own money. Does spring break come to mind, anyone? Good times, good times. 🙂

OK, enough of my rambling...

Done well, the effect is really cool and it’s all achieved with a little chocolate, a little cocoa butter and lot of chill. It was really too hot a few weeks ago to be in the mood for cake (gasp!), so I thought I would apply the technique to popsicles. I quite like they way they turned out!

It's simple, really. You take a 50/50 mixture of cocoa butter to milk or dark chocolate, or a 40/60 if using white chocolate, as I've done here. You melt it, mix it, colour it (optional), spray it onto fully frozen pops (quickly dipped in chocolate) and BAM!!

Not only are these Mango Passion Fruit Popsicles fun and festive looking, they are deliciously refreshing. The mango helps to cut the tartness of the passion fruit and the thin layer of white chocolate coating provided a balanced touch of sweetness.

Give them a try, with or without the velour, before summer says sayonara!

Mango Passion Fruit Popsicles

The tropical flavours packed into these Mango Passion Fruit Popsicles are a deliciously cool and colourful way to hold onto summer!

Print Recipe

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Course: Dessert

Servings: 8

Author: I Sugar Coat It

Ingredients

Popsicles:

• 3-4 passion fruit
• 2 cups mango pulp
• 1 cup full fat coconut milk or greek yogurt
• zest and juice of one small lime
• honey to sweeten optional - I didn't use it here

Shell:

• 1 cup white chocolate
• 2 tablespoons coconut oil

Chocolate spray:

• 60 % white chocolate
• 40 % cocoa butter

Instructions

Make the popsicles:

• Scrape the pulp from the passion fruit and add to a bowl along with the mango and coconut milk.
• Use a hand whisk or spatula to stir the mixture until fully combined.
• Add the lime juice and zest, stir to combine.
• Pour into the molds, add the sticks and cover and freeze for 6 hours, or overnight.

Prepare the chocolate shell:

• In a microwave-safe container, gently melt the white chocolate in 30 second intervals.
• Remove microwave, add the oil and stir until smooth.
• Allow to cool for a few minutes.

Prepare the chocolate spray:

• Melt chocolate and cocoa butter in a bain-marie to 40 ºC.
• Use a spatula to mix until smooth and fully combined.
• Allow to cool down to 35ºC.

Assembly:

• Place a sheet of parchment on a metal cookie sheet.
• Remove pops from freezer and quickly dip into the chocolate/oil mixture, then place on the cookie sheet and return to freezer.
• Transfer the chocolate spray to a good quality airbrush with a compressor.
• Spray one side of the popsicles, turn and spray the other side.
• Return to freezer until ready to enjoy!

Notes

SWEET TIPS:
Prep time does not include freeze time.
Use a container with some height, like a drinking glass or measuring cup for melting the chocolate, as it will make dipping the pops a breeze.
I sprayed it directly onto a pop as a first test and that was a little on the gross side. I don't recommend the direct approach on fruit pops.

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