mocha ice lollies or chilli mango and raspberry yoghurt

Creamy mocha ice lollies and Mexican-style chilli mango paletas with raspberry yoghurt stripes! Recipes for a healthy popsicle fest!

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Healthier cakes and snacks, Vegan desserts

As heatwaves continue to beat down on Barcelona (poor us) ice lollies, aka popsicles, have become a favourite treat.  They are also very trendy this year!  So out came my cheap neglected IKEA moulds bought two years ago along with silicone pots and some plastic cava glasses.  Then with lolly sticks and a blender everything was set to make healthy, refreshing and delicious ice lollies!  Yeeha!  No, no jumping around.  Just slow movements here in front of my fan.  I’m not keen on air conditioning but have recently considered living in the local library or spending the night on a metro train just to relax in a fridge-like chill!  Lol.  Ah well better have another lolly.  I like to alternate:  a few bites of creamy Mocha Love popsicle with a delicious blend of coffee, cocoa and coconut milk sweetened with dates then some spicy sweet Mexican-style chilli mango paleta with optional stripes of zingy raspberry yoghurt!  Made with fresh fruit purée, fresh chilli peppers and sweetened with a little maple syrup or honey.  Which lolly to choose?  They’re easy and fast to make so when in doubt, best have both!  🙂

mocha ice lolly or chilli mango and raspberry yoghurt

mocha ice lolly or chilli mango and raspberry yoghurt

The experiments

You can adapt and play around with your lolly flavours and use any fruit purée.  I made some cherry and lime ones that were very tasty and refreshing.  As you see in the photo below, the chocolate on the mocha lollies can be studded with sprinkles.  And blueberries taste nice with the mango lollies (don’t put them at the bottom of the mould like I did – pour a little liquid in first).  The cherry and coconut stripes came out neatly from waiting a few hours between layers (sadly I rushed my mango and raspberry ones… oops).

Ice lolly experiments

Anyway, after lots of experiments involving almond milk (okay but not as creamy as coconut milk), xantham gum (not worth adding) and infusing the fruit purée (not necessary) I finally developped perfect very simple recipes for my new favourite popsicles.  And I also discovered when to insert the sticks so they don’t sink or refuse to go in.  Of course if you use the IKEA handles provided it’s simpler but maybe not as photogenic as natural wooden sticks?!

THE RECIPE

mocha ice lollies or chilli mango and raspberry yoghurt

mocha ice lollies or chilli mango and raspberry yoghurt

The mocha lollies are adapted from the amazing coffee coconut milk popsicles on the Feeding your beauty blog.  I’ve recently discovered the joys of mocha (coffee and chocolate, drool…) so added some cocoa powder then balanced it out by increasing the coffee and adding maple syrup.  It also seemed best to sieve the liquid before pouring into the moulds.

The mango lollies are based on Mexican paletas usually made with sugar and chile powder.  I thought I’d use fresh chilli peppers and a little maple syrup instead, which totally works to give you that spicy sweetness.  The raspberry layers are optional and added in because I love striped lollies – it is yummy to have two flavours and they’re lovely together but next time I’d have more mango and thinner raspberry stripes.

The quantities are pretty flexible as it depends on how sweet your tooth and fruit are or your personal taste for coffee and cocoa.

Equipment

Making mocha ice lollies or chilli mango and raspberry yoghurt

  • Blender (I use Blend Active which is cheap, easy to clean and you can use the plastic bottle for blending, storage and drinking!)
  • Plastic moulds, pots, cups or cones.
  • Wooden lolly sticks, found in craft shops

Warning:  maybe there isn’t enough sugar in these to use a Zoku lolly maker.  Mine got stuck in there when I tried but will try again soon.  So far I’ve been better off using cheapo plastic moulds!! 🙂

Mocha Love ice lollies – for about 6-8 lollies

Creamy mocha ice lollies

Creamy mocha ice lollies

  • 6 large mejdool dates (120g/half cup)
  • 1 and a half teaspoons ground instant coffee diluted in 1 and a half teaspoons boiling water
  • 400ml can of cold coconut milk
  • 1 tsp pure unsweetened cocoa powder
  • 1 tablespoon pure maple syrup (or honey)
  • 1 tsp pure vanilla extract
  • pinch of salt
  • 80 – 100g dark chocolate (optional)

Mocha love ice lollies illustrated recipe

Making mocha ice lollies

Making mocha ice lollies 2

Once you unmould place on greaseproof paper on a tray to freeze well before drizzling or covering in chocolate.  Then briefly freeze again before storing in tupperware.

Mexican-style chilli mango paletas with raspberry yoghurt stripes – for about 6-8 lollies (or about 4 lollies if making just mango ones)

Mexican-style chilli mango and raspberry yoghurt ice lollies

Mexican-style chilli mango and raspberry yoghurt ice lollies

  • 2 small-medium mangoes, peeled and chopped (about 300g/1 and 1/2 cups)
  • 1 tablespoon maple syrup or honey
  • juice of 1 lime (freshly-squeezed), 30g
  • half to one chilli pepper, split and deseeded then chopped finely, to taste (quantity depends on how hot your chillis are!)
  • pinch of salt

Optional raspberry layer (or if used alone makes about 3 lollies):

  • 115g/1 cup fresh or defrosted frozen raspberries
  • juice of 1/2 lime (freshly-squeezed), 15g
  • 3 tablespoons natural unsweetened yoghurt (or unsweetened Greek-style yoghurt) – for a vegan version use coconut milk or vegan yoghurt
  • 1 tablespoon maple syrup or honey (you might want more for a sweeter lolly)

For the raspberry layer put everything in a blender and whizz till smooth.  Put equal tablespoons or teaspoons in each mould and allow to freeze about an hour or more before adding the other different layer.  Repeat.  Place the mixture carefully so you don’t have drips on the sides (wipe clean with a paper towel if necessary).  Otherwise go for a messier swirl effect.

Or make simple chilli mango paletas!

Chilli mango ice lollies illustrated recipe

Making chilli mango ice lollies

Eating and storing

Once your lollies have been unmoulded let them freeze solid again on a tray covered in baking paper then store in airtight tupperware between layers of greaseproof paper.  It’s best to eat them within 2 weeks when they’re at their best.

Too hot for research!

Apologies, I wanted to go into the history of ice lollies especially since they were first discovered by an 11-year-old boy!   But it’s too hot.  I’m wilting and just need to lay back and have another ice lolly!  Lol.  But will just say that all spellings of ‘chile’ (the original Latin American word) are acceptable!  Hurray!  It’s usually ‘chilli’ in the UK and ‘chili’ in the US (not sure about other countries and sorry but it’s sooo hot… got to lie back on the sofa now).

Will just toddle off first and get me a couple of ice lollies!  🙂  One of each.  Which would you prefer?  The creamy mocha ice lolly, chilli mango and raspberry or just a chilli mango paleta?

Mocha or Mango and raspberry ice lollies

All of them?!

Bye for now sweeties!  Wishing you a cool and relaxing week with some baking, no-baking and yummy eating! 🙂  Lili x

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Posted by

Making cakes with my French mother on Sundays was an important part of my childhood. As an adult I then experimented with baking books and internet recipes and did a great patisserie course in Le Cordon Bleu Paris. I'm still trying out new recipes and creating some of my own cakes with influences from all around the world, adding some healthy ones to the repertoire. Yes, I love cakes!!! :)

9 thoughts on “Creamy mocha ice lollies and Mexican-style chilli mango paletas with raspberry yoghurt stripes! Recipes for a healthy popsicle fest!”

  1. Love all those flavours, Lili, but am not a fan of dates. Any other suggestions, please? (Also love it that you did all the research) 👌

    Liked by 1 person

    • Thanks Mary, happy you like them and the research! If it’s the taste of dates you don’t enjoy then don’t worry, because you really can’t taste them. They’re supposed to add sweetness and keep the lolly softer. If you really don’t want the dates you could try adding 2 or more tablespoons of maple syrup or honey (to taste). Maybe the coconut milk will be enough to keep the lollies creamy. Hope that helps! Would love to know how that goes… 🙂

      Like

    • Thanks mum! Hope you have some real ones to lick soon! 🙂 They help and it’s finally a bit cooler here. Hurray! 🙂 xxx

      Like

  2. Hi Lili! The vivid colors of the mexican-style chilli mango and raspberry yoghurt ice lollies made me remember my childhood, because I used to buy (sometimes with my siblings) some bi-colored ice lollies at the entrance of my school with the same hue of yellow and red colors, although the flavor was vanilla and redcurrant (half and half). By chance, my younger brother was reminding me about those childhood ice lollies about a month ago, while we where enjoying the remembrance of their fantastic flavor. (Now, I wan’t one 😀 ) Have an excellent week!
    Marianne

    Like

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