Mango, for me, is a quintessential summer flavor. Tart, sticky, and sweet, it is the fruity embodiment of the warmth and brightness of summer. Cloves, on the other hand, are darker, spicier, and deeply autumnal. The two together? Perfect for a warm summer evening in early March.
About the author: Ethan Frisch is the chef and co-mastermind behind Guerrilla Ice Cream, the only ice cream company that looks to international political movements for inspiration and donates all of its profits. He's traveled around the world (30 countries, 5 continents) and worked as a pastry chef and line cook in some of NYC's great (and not so great) restaurants. He lives above a tofu factory in Manhattan's Chinatown.
About This Recipe
|Yield:||makes about 10-12 popsicles|
|Active time:||5 minutes|
|Total time:||4 hours|
|Special equipment:||Small paper cups and popsicle sticks, aluminum foil|
|This recipe appears in:||Scooped: Mango-Clove Popsicles|
- 1 quart high quality mango juice
- 1/3 cup sugar
- 1 tablespoon lime juice
- 2 teaspoons ground cloves
Mix all ingredients together until sugar is dissolved in the juice. Fill each paper cup 2/3 full, and cover each tightly with aluminum foil. Carefully insert a popsicle stick through the center of the foil to the bottom of the cup. (The foil will hold the stick in the center of the popsicle.)
Freeze popsicles until firm, about 4 hours. Remove from cups by running briefly under warm water and serve.