lime juice

Mango Lime Popsicles


PREP TIME: 15 mins


  • 2 ripe mangoes (chopped)

  • 2 limes (juiced) - or about 1/4 cup fresh lime juice

  • 1/2 cup water

  • 1/4 cup light coconut milk

  • Pinch or two of sugar (optional)

  • 9 small wooden craft sticks

  • 9 plastic 3 oz. cups or plastic molds


Makes 9 servings


  1. In a high speed blender, puree all ingredients.

  2. Taste and adjust, adding more lime or a pinch of sugar if you like.

  3. Pour into plastic cups or popsicle molds and freeze for at least 4 hours.

  4. After the first 2 hours, place the sticks into the partially frozen pops.


Recipe from Jeanine Donofrio of Love and Lemons

Tropical Mango Sorbet


PREP TIME: 15 mins | COOK TIME: 1 hr


  • 3 ripe mangoes (peeled, pitted and cubed) - makes two cups of puree

  • 1/4 tsp coconut extract

  • 2 Tbsp sugar

  • 2 Tbsp lime juice (juice from 1 medium lime)

  • 1 cup chilled pineapple juice

  • 1 lime peel or small lime wedge for garnish


Makes 8 servings


  1. Puree mangos, sugar, lime juice and extract in a blender or food processor until smooth.

  2. Transfer to the bowl of an ice cream maker and stir in pineapple juice; freeze according to manufacturer's instructions.

  3. Cover and place in the freezer for at least 1 hour, or up to 1 week.

  4. Garnish with twists of lime peel or small lime wedges.



Chile Mango Paletas


PREP TIME: 20 mins


  • 2 cups mango juice or nectar*

  • 2 large mangoes (peeled, seeded, and cut into small 1/4 x 1/4-inch cubes)

  • 1/4 cup agave

  • 3 tsp fresh lime juice

  • 2 tsp ancho chile powder

*Blend well and on high, 3 each peeled, seeded and chunked fresh mango; add ¼ cup water while pureeing. Strain puree though very fine meshed strainer to make homemade nectar, removing all the particulates.


Makes 14 servings


  1. Heat mango nectar, agave, lime juice, and 1⁄2 cup water in a 1-qt. saucepan over medium-high heat and stir until almost a simmer. Transfer mixture to a bowl and refrigerate until chilled.

  2. Stir chile powder and cubed mango and divide among 14 ea. 30-oz. ice-pop molds. Pour chilled mango mixture into molds. Insert a stick into each mold and freeze until pops are solid, about 3 hours.

  3. If necessary, release ice pops from molds by running the bottom of the molds briefly under cold water.


Recipe courtesy of Chef Dave Woolley