Easy Homemade Mango and Chamoy Ice Cream Pops

If you're a mango lover like me, you will love these chamoy mango ice cream pops! They are so easy to 

make and are a perfect treat on a hot summer day.

You only need 4 ingredients: Mangos (I prefer using Atulfo mangos), heavy whipping cream, condensed milk, and home made or store bought chamoy paste. 

The first time I made this recipe my family loved it and constantly asks me to make it. I end up making 2-3 batches because they simply can't get enough!

Tips to keep in mind before starting recipe:

• Put the bowl of the stand mixer in the freezer a few hours before beginning to make sure heavy cream and condensed milk whip up properly.

• There is no need to add sugar to the recipe as the mangos and the condensed milk provide the sweetness.

• Be careful when whipping the heavy whipping cream and condensed milk. Over whipping it will cause the mixture to curdle and we don't want that. We want a soft and creamy texture. 

• I don't mind the light yellow color of the mixture but if you want a deeper yellow color you can add a bit of yellow gel food coloring.

• You can use any type of ice cream moulds, they don't necessarily need to be the squared mini dessert cups.
• You can cut recipe in half if you don't want to make too many. 

Materials: Peeler, knife, cutting board, food scale, food processor, stand mixer, clear mini square dessert cups, mini dessert forks or popsicle sticks.  

Recipe: 

Yields 70 ice cream pops | Prep time 10 minutes | Cook time 20 minutes | Additional time 5 minutes | Total time 35 minutes + time to chill over night

• Mangos 8-9 Atulfo mangos (1500 g | 3-3.5 lbs)
• Whipping Cream (600 mL | 20 oz)
• Sweetened Condensed Milk (Full can 397 g | 14 oz)
• Chamoy paste to your liking ( I purchase mine from my friend Prisma, @prismaskitchen) If you are not a fan of chamoy you can omit it in recipe 

Instructions:

1. Peel the mangos and cut around the seeds. Place food processor/blender on food scale and weigh out the cut up mangos.

2. Puree the mangos, set to the side.

3. Peel 2 additional mangos, cut into small cubes, set to the side.

4. Place heavy whipping cream in chilled stand mixer bowl, whip until fluffy. On speed four it should not take more than one and a half to two minutes. Time may vary on your mixer. Do not over whip.

5.  Once heavy cream reaches soft peaks add in condensed milk. Whip for another one and a half to two minutes on speed four. Do not over whip.

6. Once the heavy whipping cream and condensed milk have come together add in the pureed mangos. Whip until fully incorporated.  Again, it shouldn't take more than one and a half to two minutes.

7. Add gel food coloring if you'd like. Add in cut up mango cubes and incorporate into the mixture 

8. Pour mixture into the mini cups using a standard size ice cream scoop. Pour one scoop then add a spoonful of chamoy. Then add a second scoop of mixture. 

9. Insert a mini fork or popsicle stick once you’ve added the second scoop of mixture. Wrap with plastic food wrap and freeze overnight. 

10. When ready to enjoy, let it melt a bit before removing from cup. Or you can place some hot water in a cup and place the popsicle in the hot water for about two to five minutes until you can easily remove the popsicle from the mini cup. 

11. They can remain in the freezer up to a month. In my house they don’t last that long though! 

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Leave a comment if you try the recipe and let me know your thoughts!