Mango Lassi Popsicles

My new favorite desserts this summer are popsicles.  They are so easy to make and there are no limits to the flavor combinations.  It seems that they are popping up everywhere this year, even the franprix across the street has their own line.

For this recipe I make a puree of mango and a little sugar if it is not sweeet enough. Then I mix equal parts of coconut milk and cream.  Layer these in a mold and place in the freezer for 1 hour.  After it has started to freeze, place the sticks in the middle of each popsicle then return to the freezer until completely frozen.

I serve mine with a spicy chocolate sauce and some fresh raspberries from the garden.

Take the time and experiment with your favorite summer flavors.

Have fun and enjoy taking a break from the heat of the summer!

 

Poblano Mango Relish

Recently we received a case of Europa Chicken Mango Brats to use for a special.  We just happened to have a few pounds of poblano peppers left from a party, so I decided to put together a relish to go with the brat theme.  To play off of the mango flavor I added mango puree, micro cilantro and lime juice.  The dish really came together quickly with its simplicity.  The only thing left was to figure out what to serve it with…we needed a side dish to compliment the flavors.  For the side dish, I decided to make chips out of purple fingerling potatoes tossed with a squirt of lime juice and chili salt.

The relish would be good on any sweet brat or sausage.  You can also slap the spread on or in a burger.  I also took all of these ingredients and made a flatbread out of it with a little bacon jam and jack cheese. As for most spreads and sauces, they are much more versatile than people think.

Poblano Mango Relish Recipe

1 quart poblano peppers

2 quarts red onion, diced

¼ cup sugar

1 cup white balsamic vinegar

2 teaspoons salt

1 teaspoon black pepper

½ cup fresh lime juice

½ cup mango puree

Begin by roasting the peppers over an open fire or in the oven until the skin becomes black.

Place in a bowl and cover with plastic wrap and steam for 10 minutes.  After the 10 minutes, take out the peppers and use a knife to remove the skin, seeds and stem.  Dice the peppers and sauté with the onions until tender.

 

Add the sugar and cook until caramelized, then deglaze with the vinegar and simmer for a couple minutes.  Add the remaining ingredients and simmer until a jam like consistency.

Remove from pan and cool.  Store the relish and use as a jam or jelly.  Enjoy!