Smoky Chili Lime Mango Pops Recipe

Smoky Chili Lime Mango Pops Recipe
Popsicles ready to be devoured. (The pop mold was NOT in my favor for this pic :))
Smoky Chili Lime Mango Popsicles
Popsicles ready to be devoured. (The pop mold was NOT in my favor for this pic :))

Being vegan, an extreme foodist, and someone who just loves to create and cook, I wanted to come up with a grilling recipe that could be enjoyed by vegans and omnis alike. I could’ve made a grilled tofu (yeah right!) or grilled veggies (typical!) or the same grilled chicken I make my husband almost every other night (that’s not vegan!) So what is left to make that can be grilled and enjoyed on this hot summer day  by all, and yet showcases my unique culinary point-of-view…Fruit! Grilled fruit! That’s been frozen!

I love unique flavor combos and the thought of smoky grilled fruit frozen as a Popsicle made my taste buds tingle. What's a better way to end a Backyard Cookout on a hot summer evening, having eaten a meal filled with nothing but smoky grilled goodness with a smoky chilled treat. It’s simple to make, can be grilled with the other foods on the grill (in its own separate section of the grill of course) and it’ll be ready just in time for dessert! So fire up the grill and make some popsicles!

Ingredients

  • 2 large mango halves, peeled
  • 1 tsp. Earth Balance Coconut Butter (or regular butter or oil will do), melted
  • Chili Powder
  • Salt
  •  ¼ cup loosely packed brown sugar
  • ½ lime
  • 2-3 Tbsp Coconut Milk, Soy milk or other milk alternative
  • 1/8 tsp grated ginger, optional
  • Pinch of cayenne, optional

Directions

Coat the two mango halves with coconut butter and prinkle with a pinch of salt and chili powder. Place the lime and two mango halves flat side down onto a hot grill and cook til charred grill marks appear, around  2-3 minutes. Rotate the mango halves 45 degrees to create a criss-cross pattern. This will also ensure the entire mango is grilled through and the more the surface is charred, the smokier the taste.  Cook for another 2-3 minutes. Flip the mango so that the backside is now being grilled and repeat the grilling steps on the back side as well, reducing the time a bit depending on how thick the mango halves are. Remove from grill and allow to cool.

To make the Chili Lime Syrup place 4 tbsp of brown sugar into a small saucepan. Once the lime is finished cooking, start by adding half the juice from the grilled lime half (about 1-1 ½ tbsp), a pinch of salt, and a dash of chili powder. Over low heat, melt the sugar into the lime juice, stirring continuously. Note, the sugar will not melt all the way. Once a  thick syrup is produced, add 1 tbsp. of preferred milk and continue to stir until the milk is incorporated. Depending on the thickness, extra milk may need to be added. The results should be a thin, smooth syrup that will only thicken slightly when cooled.

To make the pops, puree the grilled mango, dash of salt, and 3-4 tsp of Chili Lime Syrup. At this time you may also add some cayenne for heat or ginger for spice. Check for sweetness and consistency and add more syrup if needed. Pour the puree into popsicle molds and freeze 1-2 hours or until completely frozen. Once frozen, remove and enjoy!

The Smoky Chili Lime Mango Pops should be Sweet and Creamy with a tart, smoky undertone. Adding a pinch of cayenne or ginger will add some spice and/or heat ;)

Chili Shopping Tip

Basic Latin ingredients include chiles, rice, adobo seasoning, and beans.

Chili Cooking Tip

Latin food often packs a lot of heat, so try to moderate the amount of chiles and spices you use for your dish.

Chili Wine Pairing

Malbec, syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, primitivo, or carménère for meat-based chili; Riesling, gewürztraminer, muscat, or torrontés for vegetarian or poultry-based chili.