Pages

Thursday, May 30, 2013

Mango Smoothie Pops & Tovolo Popsicle Mold Review


My kids adore frozen treats.  Actually, I consider this a blessing, because it's pretty easy to make healthy frozen desserts that they gobble down.  Frozen bananas in the food processor (aka banana ice cream) is always a favorite, but they love popsicles too.  Unfortunately, the cheap popsicle molds we've been using around here really sucked: 2 our 3 would get stuck and not come out, or they would come out broken, which led to many tears and disappointments.

I've been looking around for new ones for a while now, but didn't see anything that looked great until we were in the Distillery District a few weeks ago.  Most of the shops are way too expensive for us (and most people on the planet!), but there is a great design and kitchenware store called Bergo with accessible prices where we found Tovolo Bug Pop Molds. Admittedly, $18 is rather steep for popsicle molds, but I decided it wasn't worth risking buying more useless ones for less and the girls were instantly charmed by their whimsicle shapes (Little A, in particular, has a thing for ladybugs!).

For our first trial with them, I came up with the recipe for these Mango Smoothie Pops, and I have to say, of all the popsicles I've ever made the girls, I think they loved these best!

The molds were very easy to use: you pour your ingredients into the cups, which have a stand they securely fasten to, and then you snap on the holders.  Place in the freezer and when ready, simply run them under warm water for a few seconds and, voila, they came out absolutely perfectly!  The girls were thrilled.


Mango Smoothie Pops

2 ripe bananas, broken into pieces
1 ripe mango, diced
1 scoop Vega Vanilla Almondilla Smoothie mix (or other vanilla or plain protein powder)
1/2 cup vanilla or plain yogurt (dairy or non-dairy)
1/2 cup milk (dairy or non-dairy)

Puree all the ingredients in a blender until smooth.  Pour into popsicle molds and freeze at least 6 hours.  Makes enough to fill 6 Tovolo bug pop molds.

 
This recipe has been submitted to Vegetarian Mamma's Gluten-Free Friday.