These popsicles are reminiscent of mango sticky rice, a beloved Thai dessert that I fell in love with when in Thailand. The world calls mango (Mangifera indica) the “king of fruits.” This fruit is not only delicious but also boasts an impressive nutritional profile. Combined with cooling coconut – and the protein in tofu – what better way to chill out on a hot summer afternoon. And the kids will love em too!
Eastern View: All parts of mango have medicinal uses including the bark, leaves, flowers, and seeds Texts of Ayurveda mention various herbal preparations using different parts of a mango tree.
The mango bark, flower, leaves, and seed kennel are astringent and cause dryness of bodily tissues. However, ripe mango fruit is sweet to taste and increases sliminess and mucous secretion.
Ripe mango balances vata and pitta. It helps to relieve constipation and normalize digestion. Eating mango increases hemoglobin in the blood and is very useful in treating anemia. Ayurvedic texts eulogize the uses of ripe mango as an aphrodisiac. It is known to rejuvenate the male reproductive system and increase the quality and quantity of semen. It also increases sexual energy (as it nourishes rakta dhatu) and stamina. Thus it helps in erectile dysfunction and low libido. Ripe mango strengthens the body, increases body bulk and increases a glowing skin
Western View: Research has shown antioxidant compounds in mango fruit have been found to protect against colon, breast, leukemia, and prostate cancers. These compounds include quercetin, isoquercitrin, astragalin, fisetin, gallic acid, and methyl gallate, as well as the abundant enzymes.
The high levels of fiber, pectin and vitamin C help to lower serum cholesterol levels, specifically Low-Density Lipoprotein (that’s the bad stuff).
Mangoes can be used both internally and externally for the skin. Mangos help clear clogged pores and eliminate pimples as well as improve eye health: One cup of sliced mangoes supplies 25 percent of the needed daily value of vitamin A, which promotes good eyesight and prevents night blindness and dry eyes.
And, as we head into the dog days of summer – did you know that mango helps to cool down the body and prevents bodily systems from overheating.
Lastly, mangoes help boosts the immune system: The generous amounts of vitamin C and vitamin A in mangos, plus 25 different kinds of carotenoids keep your immune system healthy and strong.
Mango and Sticky Rice Popsicles
- 2 cans (13-ounce) can unsweetened full-fat coconut milk
- 1 cup cooked glutinous rice (from 1/2 cup uncooked rice)
- 1 block silken tofu (8oz)
- 1 cup granulated sugar
- ¼ teaspoon kosher salt
- 1 fresh ripe mango, cut into a 1/4-inch dice
- Have ready a 10-cup (1/3 cup each) popsicle mold.
- Blend the tofu and coconut cream in a blender till thick and creamy.
- In a medium saucepan, combine the coconut/tofu mix, rice, sugar, and salt. Bring to a simmer over medium-high, stirring often. Reduce the heat to medium-low and continue to cook, stirring often, until the rice has softened and the mixture has reduced and become very thick, about 20 minutes. Remove from the heat and let cool slightly about 15 minutes. Stir in the mango.
- Distribute mixture evenly among molds, stirring the mixture after filling each mold. Freeze for 1 hour. Add the popsicle sticks and continue to freeze until solid, at least 8 hours.
- To unmold, briefly dip the mold in hot water a few times just until the pops can be pulled out. Serve immediately.
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