Sour cream and a secret ingredient make these mango popsicles unforgettably delicious! Plus they are so easily and quickly made in the blender that even the kids love making them.Mango and cream make their grand appearance every single summer in our home. It is a flavour combination that we absolutely cannot resist. My love affair with icy mango treats probably started when mum announced one hot summer back in India "Let's go out! I've heard a new homemade ice cream shop has opened up and apparently they only sell one flavour of ice cream and there are queues!"
Even back then amidst commercially churned tubs of ice cream, an old fashioned homemade ice cream shop was the talk of the town. And queues were a good sign. The ice cream shop positioned next to a cheese selling Airstream was small batch and artisanal, opening only during the hot summer months and churning out creamy, rich, golden ice cream made with the freshest Alphonso mangoes of the season. It was simply called "Pot Ice Cream".
I remember being giddy with excitement as we would finally make it to the front of the queue and order three cups. The lady would scoop out of a giant green metal vat, one of only two and serve us in stainless steel footed ice cream cups. Perched on my dad's scooter, it was seriously the most delicious thing I had ever tasted. You see, it had a secret ingredient that made it extra special. Saffron!
This quick blender ice cream is an ode to that childhood memory. The sour cream adds the requisite tang to an otherwise sweet ice cream. It mimics the tanginess of the Alphonso mango that is missing in most modern day mango cultivars grown in Australia. Make it, taste it and tell me how you go when you tag your creations with #cookrepublic. Isn't it the most gorgeous mango ice cream you have ever tasted??
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MANGO AND SOUR CREAM BLENDER POPS
- 300 ml thickened cream
- 250 g sour cream
- 1 can condensed milk
- 2 cups mango flesh, fresh or frozen
- few strands of saffron
- Place all ingredients in the jug of a high powered blender and process for a few minutes until smooth.
- Pour in popsicle moulds and freeze for at least 4-5 hours before serving.
These are beautiful and the flavour combinations are right up my street!
Sneh, can you please tell me where you bought your moulds from? thank you x
Gemma I bought mine on Amazon. I have now linked to them at the bottom of the post. x
Gorgeous pops and they look lusciously creamy!
Simply gorgeous! Mango is a favorite fruit of mine and I definitely love that it is an ice cream pop. <3
Cheers Madeline! x
I looooooove saffron in desserts! I can't wait to try these!!! And your photos are so gorgeous (though I have to say I cringed when I saw the melting pop on your marble counter and am wondering if you were ever able to get the saffron stain off the counter! Hahaha)!
Thanks Maureen! ha ha, it is sealed and quite forgiving. So far only grease seems to leave a slight discolouration. But this is my shoot table so I don't mind. The only real marble I have in the kitchen. My countertops on the other hand are are "marble look" Silestone .. thank God for that!
Just what I could have done with this afternoon! It was a hot one! 😀 We've got so many mangoes too so this would have been perfect.
Thanks Lorraine! Off to the markets today on a mission to buy heaps more and dehydrate them. I think they will start disappearing in a week or two. x
Saffron!? Not something I've ever used in cooking. But now is about time! Love the story and the simplicity of this recipe.
Oh you will love saffron. It pairs so well with mango! x
A heavenly combo and great summer treat! Those popsicles must be so refreshing and delicious. I love mangoes.
Thank you Rosa 🙂 x