Mango, Passion Fruit and White Chocolate Ice Pops

Ingredients

• 2 mangoes (Flesh only, peeled and pitted; approximately 400 g edible flesh)
• 3 passion fruits (Juice extracted and strained to remove the seeds; approximately 60 g juice)
• 1 tbsp heavy cream (Approximately 15 ml)
• 2 sachets vanilla sugar (Approximately 16 g per sachet, approximately 32 g total)
• 300 g white chocolate (For coating)
• 1 tbsp neutral oil (Sunflower oil is used in the video; approximately 15 ml)

Steps

1. 1

   Peel the mangoes, remove the pits, and scoop out all the flesh. Cut it into pieces to make blending easier.

2. 2

   Cut the passion fruits in half, scoop out the pulp, and strain it to retain only the juice, without the seeds.

3. 3

   Place the mango flesh, passion fruit juice, vanilla sugar, and heavy cream in a blender. Blend until perfectly smooth and homogeneous.

4. 4

   Divide the mixture among ice pop molds, filling the cavities without letting them overflow. Alternatively, pour it into an ice cube tray.

5. 5

   Place the molds in the freezer and freeze overnight, until the ice pops are completely hard. If you used an ice cube tray, blend the frozen cubes the next day to make a sorbet.

6. 6

   Gently melt the white chocolate in a double boiler or in short bursts in the microwave, stirring regularly. Then let it cool slightly to a temperature of no more than 30 to 35 °C so it does not melt the ice pops.

7. 7

   Add the neutral oil to the slightly cooled white chocolate and whisk until the mixture is completely smooth and fluid. Pour it into a container or glass deep enough to quickly dip the ice pops.

8. 8

   Remove the ice pops from the freezer as needed so they remain very cold. Quickly dip each ice pop into the chocolate, then remove it and wait a few seconds: the shell should harden almost instantly. Enjoy immediately or return the coated ice pops to the freezer in a freezer bag.

Notes

Store the coated ice pops in a freezer bag in the freezer. Work quickly while coating them to prevent the ice pops from starting to melt. The recipe makes 8 mini ice pops or 4 large ice pops.

Nutrition per serving

• dessert
• ice pop
• sorbet
• no-cook
• fruity
• tropical
• white chocolate
• frozen