I’m thinking about running tally of how many times I’ll start a post off with the phrase “it is hot as BALLS here” for the remainder of the summer, because:
a) I think it at least five times a day
b) I watched too much South Park as a kid (thanks Dad, sorry Mum)
c) it seems to be the primary factor in everything I’ve cooked, or more accurately haven’t cooked, in the last few monthsSo before anyone says it, yes I know that complaining about hot weather in July is obvious, cliched, boring, and beyond privileged. I’ve said it before and I’ll say it again, even if it is wholly hypocritical to do so (not to mention stupid to bite the hand that feeds): this is just a website about food. Nothing written about tips for perfecting your pie crust is world-changing. It is utterly trivial in the big-picture, and while I really super-duper hope that you like my recipes and come back for more (oh, and follow me on social media!), I’m still a semi-idealistic, liberal arts school poly-sci major at heart. *Deep announcer voice* This diatribe is brought to you by global mayhem, anxiety induced by the 2016 presidential race, and that slight twinge of insanity as a result of working from home. Try socializing with people!Then again, maybe I’m just ranting because every time I’ve gone through the photos for this post, I’m faced with this bright orange color. A color that, in addition to psychologically provoking aggression, may or may not resemble the less than natural shade of a certain presidential candidate’s face. Who knows? The mind is weird that way… Onto more fun, or at least slightly less charged topics: food photography! This, sadly, was the best action shot I could do- living alone and/or being single (in my case, both, woo!?) is pretty fantastic 95% of the time, but in this kind of instance- holding a very large DSLR in one hand and drizzling condensed milk in the other- a case could be made for having a second set of hands/assistant/person you love or whatever. Point is, if you’re trying to get one of those pretty GIF-able moments like I was, either enlist a friend or just use a tripod. [FYI, I don’t normally employ such stupid tropes as the would-be struggles of single-dom, but I was in between tripods, aka literally without support, and it was a moment of weakness/too good of a pun opportunity to give up. Now back to feminism and popsicles!] Oh, so I should probably actually talk about this recipe at some point, right? Well, basically: have you ever had shaved ice? It’s a delicious treat from East Asia in which you put mango and some form of syrup on top of this magical “shaved ice” that is delightfully both smooth and crunchy. Sort of like a snow cone but… better. I first encountered it at the Beard Papa store in Manhattan 12-ish years ago, but nowadays it’s all over the place. This may have been the easiest, simplest recipe I’ve ever made, as it only uses three ingredients (though some fancy version can’t be far behind) and could be done with any kind of blender, let alone whatever mold/vessel you’ve got.
Conversely, it’s also one of my least precise recipies, in that I didn’t measure anything precisely, but rather just test-tasted as you would when cooking. That probably isn’t very shocking to most people, but if you’re used to precision like me, it merits stating.
Depending on where you are in the world, access to fresh, ripe mango may not be easy, so if that is the case make sure to taste a piece beforehand, as under-ripe mango will work just fine- it just may need a bit more water and/or sugar.
Mango Shaved Ice Pops
3 cups ripe chopped mango
1/4 to 1/2 cup water
1/3 to 1/2 cup condensed milk
- Peel mangoes and cut into large chunks, then place in blender.
- Add 1/4 cup water and blend just until smooth- add extra water 2 tablespoons at a time as needed.
- Pour mango puree into popsicle molds until each is 2/3 full, then drizzle roughly two teaspoons on top.
- Using a knife or straw, gently swirl the condensed milk around 1-2 times. Don’t worry if it doesn’t move much initially- it’ll sink down more while freezing.
- Spoon more mango puree on top, leaving at least 1/4″ space from the top.
- Add another teaspoon or so of the condensed milk and swirl to combine once more.
- If using a mold with a lid, be sure to wipe off any condensed milk that dripped in between (a paper towel dipped in water should do), as it will make the removal process far more difficult (and sticky).
- Gently place the filled mold in freezer chill for at least 5 hours.
- Once fully frozen, remove pops (run the mold under hot water for a few seconds if they don’t release) and serve immediately.
If using wooden/disposable sticks, wait until one hour into the freezing before inserting into the mold-