I hope you have dreamy plans in store this summer. Like cycling across Tuscany. Or across town to your neighborhood pool. Hiking the Himalayas. Or your favorite regional park. Exploring the wild waters of the Adriatic. Or the sleepy creek that runs alongside your house.
Wherever you go, or don’t go this summer, you’ll need refreshments. Pops. Creamy Mango Sorbet Pops to be exact. They’re certainly dreamy.
The recipe springboards off of the Raspberry Sorbet I posted last summer. It involves whirling together little more than frozen fruit, honey, and egg whites and pouring it into pop molds. Since the eggs don’t get cooked here, I rely on Safest Choice pasteurized whites, which give the sorbet both lift and lusciousness. The fact that each batch packs a full pound of nutrient-rich mango adds to the appeal. Honey serves as the sole sweetener.
The recipe makes a generous amount., so feel free to scale it down. You may have to use math for this, for which you’ll be on your own. It’s against my religion to use math during the summer.
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.
- 1/3 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
- In a small bowl, whisk together the honey, vanilla, and warm water until the honey dissolves into the water. Set aside.
- 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.
- Pour the sorbet into pop molds and freeze for several hours until firm.
I am pleased to be a brand ambassador for Davidson’s Safest Choice Eggs, who sponsored this post. The opinions expressed are my own.