4 mangos*, cubed
2 cups buttermilk
1/3 cup honey
Place all ingredients in a blender. Pulse until smooth. Pour into ice pop molds, leaving about 1/4 inch headroom. Close and freeze until solid, 4-8 hours.
Yield: 8-10 ice pops
*I used half alphonso mangos (aka “champagne mangos”) and half Tommy Atkins (aka the most common mango in American stores).
What is more summery than an ice pop? I was faced with some rapidly ripening mangos and thought I’d transform them into a cooling treat. The buttermilk from the dairy that delivers my milk is so thick and creamy, I can’t help putting it in everything. Which is lucky because I can’t resist ordering by the half gallon rather than the typical quart because it is only $1 more. That’s a lot of buttermilk! I wasn’t sure how a buttermilk ice pop would taste but luckily, it turned out even better than expected. The slightly tart buttermilk combined with the sweet mango ended up tasting just like a really, really good mango lassi.