Sunday, May 6, 2012
Cool Treats for Cinco de Mayo
I don't know much about Cinco de Mayo. I never knew what it was all about. I only knew that it meant the 5th of May, which was yesterday. I learned that it commemorates the Mexican resistance against French occupation. Inspiring indeed. Although Cinco de Mayo isn't really recognized in Canada, I feel compelled to mention it because somehow, it's been on my mind all weekend. There are hosts of Mexican-inspired recipes I've been waiting to try, like this roasted pineapple and black bean bowl, these sweet potato and black bean enchiladas and these Mexican hot chocolate cookies. But they'll have to wait. It was biking weather, which meant not too much time in the kitchen, but I did make these creamy and cool mango lime popsicles to commemorate the occasion.
They are a perfect after-biking treat when you're not sure whether you're more hungry or thirsty. The yogurt gives it a creamy protein boost while the mango and lime still manage to quench your thirst. It tastes tropical and inviting and it's impossible to eat just one. But that's ok. There's no added sugar -- just fruit and 100% juice are enough to sweeten it, provided that you have a nice juicy ripe mango. If you use greek yogurt instead, you'll up your protein content for sure. If you have it on hand, buttermilk is a handy replacement for the yogurt. And if you want a super grown up treat, a shot of tequila might be good.
I'm not going to pretend to speak Spanish and type something that I got off a translator, so Happy Cino de Mayo!
Creamy Mango Lime Popsicles
makes about 16, depending on the size of your popsicle molds.
1 large mango, diced
1/4 cup of 100% juice -- mango would be ideal, orange would work in a pinch, I used Ceres pear juice
juice and zest of 2 limes
1/2 cup of unsweetened coconut water
1/2 cup of skim milk yogurt
1. In a small pot, combine the mango and fruit juice and heat until boiling. Reduce to simmer and then cook, covered for about 10 minutes, or until the mango softens and starts to break down. Blend the mixture using an immersion blender, or transfer to a regular blender.
2. Cool the mixture to room temperature. Add the juice and zest, coconut water and yogurt. Whisk until well-blended. Pour into popsicle molds and freeze overnight.