There are many hours that I wile away dreaming about the foods I used to eat when I used to live in the UK. Two of my favorite factory-made ice creams were Magnum and Solero. Although I can probably buy something similar here in the US, I’d most likely be allergic to the ingredients. The older version of the solero had a mango fruit exterior, which encased a creamy vanilla ice cream. Oh, how I miss biting off the mango skin and exposing the vanilla-ry ice cream.
This weekend, I had leftover mango pulp from making a batch of mango cake. I simply mixed it with a little soy milk, poured the mixture into an ice lolly (ice pop) mold and froze them. Call them ice lollies, ice pops, popsicles or anything you want – the result was fantastic. They are slightly creamy and packed full of mango-ey goodness. They tasted just like an old-fashioned solero, with the vanilla ice cream being the only thing missing.
MANGO ICE LOLLIES
- 300 g (10.5 oz) sweetened alphonso mango pulp
- 100 ml (⅓ c and 4 teaspoons) soy milk or other milk alternative
1. In a large bowl, mix together the mango pulp and soy milk until well combined.
2. Pour into ice lolly (ice pop) molds and freeze until solid, about 2-3 hours (or preferably overnight).
3. To remove the mold, dip the mold into warm-hot water for about 1 minute, or until the ice lolly (ice pop) comes loose. Enjoy!