I recently saw an article describing some Boise stereotypes, one being that our favorite summer past time is to complain about the heat. Well…that ones true for sure (though it’s not humid here like the article says). But seriously, I can’t get enough of popsicles right now! Especially since I rediscovered making my own.
In addition to popsicles I’ve also been experimenting with new drink options. My usual red wine is just too hot right now; I want something cold! Since I’ll be going to Mexico next month, it only makes sense to start acquiring a taste for tequila, right? That’s like a thing you do…isn’t it? Practice drinking before you go on vacation so your liver is ready for the all inclusive-ness? No? Oh…yeah, I don’t do that either…
Back to the popsicles. After my mishap with boozy pop-tails last summer, I was tentative to try again. You want to taste the alcohol, but you don’t want so much it can’t freeze. It’s a fine line. And I must say…we found it!
The tequila blends perfectly with the mangos (which are also from Mexico, might I add) and the blackberries add a contrasting tartness. If you wanted to get really crazy you could strain the blackberry puree to get the seeds out, but I found I didn’t even really notice them.
As if you really needed a reason to make these popsicles, it is Friday after all. And it’s 5’o-clock somewhere!
Mango Blackberry Tequila Popsicles
- 1 c blackberries
- 2 mangos
- 3 tbs tequila
- Add blackberries to blender and pulse just until beginning to break down, not fully pureed. Set aside.
- Rinse blender, or if using Magic Bullet etc, use a new clean cup.
- Chop mango and add to tequila in blender. Puree until smooth.
- Beginning with mango, pour alternating layers into popsicle molds. Leave room at the top for expansion in freezer.
- Using a knife, swirl the layers together.
- Let freeze until set (makes 6).