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Creamy Mango Sorbet Pops

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.
Course Dessert, Snack
Prep Time 8 minutes
Total Time 8 minutes
Servings 10 three-ounce pops with some left over for sampling
Author katiemorford


  • 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 or the equivalent in pasteurized liquid egg whites


  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.