Mango popsicles with rhubarb

The perfect start of summer are these delicious and sweet mango popsicles with rhubarb

Course Dessert

Cuisine Summer

Keyword mango, rhubarb

Prep Time 10

Freezing time 4

Total Time 4 10

Servings popsicles

Calories 155

Author Simone

Clean and peel your mango, remove the stone and cut into chunks and put into a blender. If there is not enough moisture to keep the high speed blender or food processor going, you can add a little bit of vanilla yogurt or orange juice to get it going. Water would also work! Once pureed, taste and add lemon juice or any sweetener if you need to.
If your using the rhubarb: First cut the rhubarb into chunks, and put them in a big enough saucepan. Add the sugar and about 1/2 cup of water to get it going. Put it on the stove, bring to the boil and once boiling, turn down the heat, put the lid on and leave to simmer for about 10 minutes or until the rhubarb is soft enough. Leave to cool
Put the rhubarb also through a high speed blender so you're left with a smooth puree.
Take your popsicle moulds and pour the mango in first. Leave some space to add the rhubarb on top. You can mix it in carefully with a wooden skewer or leave as is.
Set in the fridge for at least 4 hours or preferably overnight.

Please note that the nutritional value contains the entire quantity of sugar syrup. You will likely only add a bit of this into the popsicles.