Mango and peach popsicles
By VicentaLakin
Who doesn't like the fruit season? Sweet mangos, frowned frowned peaches, a little mint syrup freezes up. After spring, you're still thinking about the two cents of ice stick water mixed with sugar. Think about it. It's true that you miss food
Recipe Recommendations
- mango meat 300g
- peach meat 120g
- mint syrup 10g
- mango juice 30g
- sweetening
- other
- ten minutes
- simple
Steps for Mango and peach popsicles
1
Prepare raw materials, wash fruit, mango to the nuclei; cherries to the nuclei
2
Mango slices in the kitchen, and it's muddled
3
Mango mud pours into the big bowl, and the membranes go in the freezer
4
Peach cut-in-the-cracker, muddled
5
Combining mango and peach mud
6
Slowly added mint syrup and mango juice, fully balanced
7
It's in the clean, disinfected mold
8
Put it in a freezer for more than four hours until it's coldMango and peach popsicles Make Tips
Mint Syrup Ingredients: 100g sugar, 150g water, mint leaves to taste (the more the better). Prepare sugar, water, and washed and dried mint leaves. Place all ingredients in a pot, simmer over low heat, stir occasionally, for 20 minutes. Let cool and store sealed together with the mint leaves.
*Suggestion: Those with a home blender try making this popsicle.*
*Select mangoes, preferably riper ones.*
*Nectarines: You can try substituting with honey peaches; I did not peel them here and kept the skin on.*
*The frozen popsicles are somewhat hard to remove; when eating, run the outer wall of the mold under warm water to easily remove them.*