Mango, Passion Fruit and White Chocolate Ice Pops

Name: Mango, Passion Fruit and White Chocolate Ice Pops
Prep time: 20 min
Cook time: 5 min
Total time: 725 min
Yield: 8 servings
Cuisine: Other
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)

EnglishFrançais

Translated from French, the language of the reel.

Recipe by Lina's kitchen 👩‍🍳 @_cookwlina_ · Instagram

Lina's kitchen 👩‍🍳 cooked this in an Instagram reel, in French. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.

Watch the original reel

Imported by Sara R on SeeMeCook

Tropical mango and passion fruit ice pops coated in a thin, crisp white chocolate shell. The recipe can be made as 8 mini ice pops or 4 large Magnum-style ice pops.

Time: 12 hours 5 minutes
Equipment: Stovetop, microwave, and blender
Good for: Snacks
Contains: Dairy

Diet and allergen details are read from the ingredient names and are not certified.

Ingredients

8 servings

OriginalUSMetric

2 mangoesFlesh only, peeled and pitted; approximately 400 g edible flesh400 g
3 passion fruitsJuice extracted and strained to remove the seeds; approximately 60 g juice60 g
1 tbsp heavy creamApproximately 15 ml15 g
2 sachets vanilla sugarApproximately 16 g per sachet, approximately 32 g total30 g
300 g white chocolateFor coating
1 tbsp neutral oilSunflower oil is used in the video; approximately 15 ml14 g

Weights are estimates. Together, the ingredients weigh about 820 g before cooking, which is about 105 g per serving.

Steps

Peel the mangoes, remove the pits, and scoop out all the flesh. Cut it into pieces to make blending easier.
Cut the passion fruits in half, scoop out the pulp, and strain it to retain only the juice, without the seeds.
Place the mango flesh, passion fruit juice, vanilla sugar, and heavy cream in a blender. Blend until perfectly smooth and homogeneous.
Divide the mixture among ice pop molds, filling the cavities without letting them overflow. Alternatively, pour it into an ice cube tray.
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.
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 (86–95 °F) so it does not melt the ice pops.
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.
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

These are estimates per serving, worked out from the ingredients.

Calories: 278
Protein: 3 g
Carbs: 35 g
Fat: 15 g
Fiber: 2 g

Where the calories come from

White chocolate73%
Mangoes11%
Vanilla sugar6%
Neutral oil6%
Passion fruits3%
Heavy cream2%

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