Mango Ice Pops

1. 1

   Peel the mango. Then, using a knife, peel the flesh (and falling juice) directly into a blender or food processor. Juice the 1/2 lime, and add it to the blender, along with the sea salt. Turn the blender to stir, and mix until the mango is nearly pureed.

2. 2

   Open the top of the blender as the mango is being pureed; pour in the agave. (I used 1/3 cup because my mango was not overly ripe or sweet. The resulting sherbert was not overly sweet. Feel free to adjust deepening on your mango/preferences.)

3. 3

   With the blades still whirring, pour in the milk, and then the cream. Let the blender go just long enough for everything to mix together.

4. 4

   Pour the mango base into a ice pop mold. Move them to the freezer, and allow them to hang out in there for a good couple of hours, until they are completely frozen.

No additional tips available.