Mango-Basil Freeze Pops (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Ingredients:
1 cup sugar |
1 cup water |
1/2 cup fresh basil leaves, coarsely chopped |
2 ripe mangoes, peeled, seeds removed, and cubed (about 2 1/2 cups cubed mango) |
Directions:
1. Place the sugar and water in a small saucepan and bring to a boil, stirring to dissolve the sugar. Add the basil leaves, cover, and remove from the heat. Let sit for 15 minutes, then strain and discard the basil leaves. Transfer syrup to a heatproof bowl and refrigerate until well chilled.
2. When the syrup has chilled, place the cubed mango in the bowl of a food processor or a blender and puree, adding the syrup little by little until it is fully incorporated and the fruit mixture is very smooth.
3. Divide the fruit puree among 6 or 8 (5-ounce) paper cups. (Alternatively, the mixture may be frozen in ice cube trays or in icepop molds, if available.)
4. Stand and ice-cream stick or plastic spoon in the center of each cup.
5. Cut 6 pieces of aluminum foil about 4-inches square. Poke a small hole in the center of each foil square and place 1 square over each cup, pushing the stick or spoon handle through the hole to hold it in a straight upright position.
6. Stand the cups in the freezer and freeze until set, at least 8 hours or overnight. Remove the pops from the freezer and discard the foil squares.
7. Gently tear the paper cups away from the fruit pops and serve.
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