Ingredients

1 cup store-bought mango juice

or nectar

1⁄4 cup sugar

2 tsp. fresh lemon juice

1 tsp. ancho chile powder

1 large mango, peeled, seeded,

and cut into small cubes

Preparation

  1. Heat mango juice, sugar, lemon juice, and 1⁄2 cup water in a 1-qt. saucepan over medium-high heat and stir until sugar dissolves. Transfer mixture to a bowl and refrigerate until chilled.
  2. Stir chile powder and cubed mango into the chilled mixture and pour into eight 3-oz. ice-pop molds. Insert a Popsicle stick into each mold and freeze until pops are solid, about 3 hours more. To release ice pops from molds, run the bottom of the molds briefly under cold water.

MAKES 8 ICE POPS This article was first published in Saveur in Issue #131