Mango Pops

Is it hot where you are, because, boy howdy, it is hot here! Today we're supposed to top out at 98ºF with heat indices around 110ºF. That's hot. And when it gets to be this hot, I don't want to spend a lot of time in the kitchen. Today I put some ripe fruit and my Njnja blender to use to make these nutritious and refreshing mango pops. They are so easy to make, and a real pleasure to eat on a hot day. Because they are little more than fruit and yogurt, let your kids have one for breakfast. You'll be the most popular mom on the block.

Mango Pops

2 Melissa's Ataulfo mangoes
1 cup Greek yogurt, plain or flavored (I used Chobani Mango)
1/2 cup freshly squeezed orange juice
Zest of one orange
1 tablespoon honey (more or less to taste, it really all depends upon the sweetness of your mangoes)

Peel and pit mangoes.  Cut the mangoes into large chunks and place them, and the remaining ingredients, into a blender or food processor and blend until smooth. If it seems too thick, add a bit more orange juice. Pour into Popsicle molds, and freeze until hard.

This post is linked to:

Wake up Wednesday

The Homemaking Party

Think and Make Thursday
Home and Garden Thursday

Mango Salsa

Did somebody say mangoes? I guess it was me...yesterday...when I was telling you how to make a Mango Margarita.  Still wrapped up in my mango craze, today I made Mango Salsa.  If you've never tried mango salsa then you are in for a real treat. It is fruity and spicy at the same time.  Crispy, fresh, complex, and so versatile that you can stir it into mashed avocado for a refreshing guacamole, use it as a relish on hot dogs or turkey sandwiches, toss it into a green salad for some fruity zing, scoop up an ample portion with a homemade tortilla chip, or do as I did this evening, and mound it on top of freshly grilled salmon. In the winter I like the mustard sauces on salmon, in the summer I like it simple...grilled and topped with this tasty salsa.

Generally I don't use a recipe, just chop up what I have on hand (jalapenos and cilantro is a must for this, and, of course, mangoes!), and toss it all together until, as my grandmother used to say, “it looks right.”  Even the picky Mr. O-P enjoyed this salsa that is both hot and cool at the same time.

Mango Salsa

2 tablespoons apricot jam

1 Tablespoon freshly squeezed lime juice

1 cup mango (I used a Melissa’s Ataulfo mango),

seeded, peeled and chopped

1/3 cup red bell pepper, finely chopped

¼ cup chopped red onion

1 Tablespoon fresh cilantro, chopped

1 jalapeno, diced (remove the seeds or not, depending upon your heat tolerance)

Salt and pepper to taste

In a small mixing bowl, whisk together the jam and lime juice until thoroughly blended; set aside.

Fold remaining ingredients into jam mixture just until blended.  Serve immediately.

This post is linked to:

Creative Ways

Create It Thursday

Home and Garden Thursday

Home Sweet Home

Full Plate Thursday

Friday Finds