Whether you’re picnicking in the park or need a snack for the road, these creamy mango sorbet pops are sure to be a crowd pleaser. The pasteurized egg whites give the pops lift and lusciousness and the honey is the sole sweetener. Courtesy of Katie Morford of Mom’s Kitchen Handbook, this recipe makes a generous amount. But, we guess that your kids will gobble up the extras in no time flat.
Makes about 10 three-ounce pops (with a little leftover for sampling).
1/3 cup honey
3/4 cup warm water
1 teaspoon vanilla extract
1 16-ounce bag frozen mango chunks
3 pasteurized egg whites, such as Safest Choice
Chef’s note: If Safest Choice eggs aren’t sold in your neck of the woods, you can substitute pasteurized egg whites sold in cartons in the egg section of most supermarkets.
1. In a small bowl, whisk together the honey, vanilla, and warm water until the honey dissolves into the water. Set aside.
2. Put the frozen mango into the bowl of a food processor fitted with a metal blade. Add the honey/water mixture and run the processor until the mango blends into a creamy puree, about 1 minutes. Add the egg whites and run the processor again until the sorbet turns pale in color and increases in volume, about 2 minutes.
3. Pour the sorbet into pop molds and freeze for several hours until firm.
Will you make these this summer?
Katie Sullivan Morford is a mom, food writer and registered dietitian. You can find her family-friendly recipes and kitchen wisdom at Mom’s Kitchen Handbook