When I think of a creamsicle, summer days come to mind. A time when I felt young, care free and the only thing I worried about was when the ice cream truck would pass by my house. We spent our summers at Ita’s house (my grandmother) and I can’t even begin to tell you the amount of memories we made there…especially the backyard.
Her yard was huge by our “kid” standards. I mean, she had a swing set, plenty of grass space, a shed, an outdoor oven (for roasting a whole pig at Christmas time), and countless amount of trees. Not just any trees either…I’m talking about gigantic mango trees. There were times when those mangos would fall off the tree and smack us on the head if we weren’t looking.
I remember very vividly the mango shakes Ito (my grandfather) would make us. Ito always had a machete on him whenever he was outside in the yard. While that might seem a bit unorthodox and scary for some of you, it was very normal for us. I don’t think I know a single older person living in Miami that doesn’t own a machete…especially a Cuban.
When Ito wasn’t chopping sugar cane (a childhood treat of mine that consisted of us chewing and sucking out the delicious sugar) he got from an outdoor market, or bushes (because there was always something to trim), he cut down mangos to make us shakes.
When the ice cream truck would pass, he and Ita would immediately (with no questions asked) give us money so we could chase down the vehicle with it’s creepy sounding music and grab some cold treats. Ita has a huge sweet tooth and Ito looooved ice cream. The five of us would sit in the terrace munching on some ice cream before we would run back to the yard to use the slip and slide.
Ito passed away a long time ago. When Ita recently sent me a care package filled with mangos (I think she forgets I still live in the US), I knew immediately what I wanted to do.
You can use fresh mangos (depending on how ripe they are), or mango pulp from the frozen food section, but you MUST use coconut yogurt…it’s just not the same with vanilla.
As I made this recipe, specifically for my daughter, I explained to her my summer memories with Ito but she was too busy saying, “Mama, don’t cry”. I know she’s too young to understand…especially when she put up a fight when I told her we had to freeze them before we eat it.
Make these and close your eyes and think of carefree summer days. I’m sure you miss them as much as I do.
- 1 cup of coconut yogurt
- 1 cup of fresh mango or thawed mango pulp
- 1 tablespoon of honey (depending on how sweet your mango is already)
- 3 tablespoons of heavy cream or coconut milk
- 1/4 cup of water
- Pinch of salt
- Place the mango, honey, salt and water in a blender. Pulse until the mango is completely pureed. Add more water if it's not pourable. Add more honey if you'd like it more sweet.
- In a medium bowl, mix the cream and coconut yogurt together.
- Grab your popsicle molds, or a muffin tin and pour about a tablespoon of mango inside each mold. Next add about a tablespoon of yogurt. Repeat this twice more, creating a layered effect.
- Freeze for at least 6 hours but preferably overnight.
- This made 8 popsicle molds for us!
She clearly couldn’t wait to have these…
But as soon as she did, it was definitely a win! “Mama, I like it! It’s good!”
Seeing my daughter’s reaction was priceless 🙂
Hmmm…how is this ice cream held here?
One thing is certain, summer days are here…
I’ll be enjoying my care free daughter and creamsicles all season.