In the food processor, add mango, maple syrup and water, blend at high speed until smooth.
250 g mango chunks, ¼ cup water, 2 tablespoon maple syrup
Now, pour the mixture into popsicle molds or ice cream molds and put in the freezer for 5-6 hours.
Remove the popsicles from the molds gently and serve.
If you're using frozen mango chunks, we advise you to thaw them first for a smooth and consistent mixture.
While blending, make sure the mixture is as fine and paste-like as possible, even though it's just fruit, water, and maple syrup. For effortless blending, use your blender at high power.
Freeze the mixture for at least 5 hours minimum. You can preferably freeze it overnight and wake up to a revitalizing treat if you don't like waiting.
The quantity of maple syrup that you use depends entirely on the taste that you desire. Keep tasting the mixture as you pour in the syrup for your preferred level of sweetness.
Suppose you're not going for frozen mangoes and have the luxury of picking them out yourself. In that case, we'd recommend you go for the Kent or Atulfo variety as they are less fibrous and pulpier for making ice popsicles.
Looking to smack on a creamier and richer version of these popsicles? You can try substituting the water for coconut milk.
As for the natural sweetener, there are plenty of other options that you can go for. Some might find honey to compliment the mangoes better; others prefer cane sugar or leave the sweetener out altogether.
If you're somebody that usually opts for the pulpier carton of juice, maybe you'll enjoy adding some diced mango just before freezing the popsicles to add texture. The diced mangoes are loved, especially by children.
After you've made a successful batch, you can alternatively drop in any other fruit (don't let it overpower the mangoes, though) for variation like grapes, blueberries, or blackberries.