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Coconut Mango Rum Ice Pops with Thai Chile Salt

by Nathan Legare
dessert
Yield: 8 ice popsPrep: 10 minutesCook: 4 hours freezing timeTotal: 4 hours 10 minutes
Source: http://www.tastingtable.com/entry_detail/chefs_recipes/17440/how_to_make_coconut_mango_rum_ice_pops_with_thai_chile_salt.htm?utm_campaign=trueAnthem&utm_content=57813f6104d301785c794b61&utm_medium=social&utm_source=facebook

Ingredients

You have 2 of 5
produce
  • ○1/2 cupmango puree
dairy
  • ✓1 cupcoconut milk
pantry staple
  • ✓2 tablespoonssugar
  • ·1/4 teaspoonsalt
  • ○1/2 teaspoonThai chile powder
other
  • ○1/4 cuprum

Instructions

  1. Combine coconut milk, mango puree, rum, and sugar in a blender.
  2. Blend until smooth.
  3. Pour the mixture into ice pop molds.
  4. Freeze for at least 4 hours or until solid.
  5. Before serving, mix salt and Thai chile powder in a small bowl.
  6. Sprinkle the Thai chile salt over the ice pops before serving.

My notes

For a non-alcoholic version, replace rum with coconut water.