How To Make Coconut-Mango Rum Ice Pops With Thai Chile Salt |Tast
Prep Time:
15 minutes
Cook Time:
Servings:
6 ice pops
Ingredients
  • :::For the Thai Chile Salt: :::
  • 2 Thai bird chiles, seeded
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 2 cups roughly chopped mango (about 1 mango)
  • 1½ cups unsweetened coconut milk
  • ½ cup white rum
  • ¼ cup sugar
  • ¼ cup fresh lime juice
  • Pinch of salt
Directions
  1. Make the Thai chile salt: Using a mortar and pestle or a food processor, pound or pulse the chiles until finely minced. Add the sugar and salt and crush or pulse together until well combined.
  2. Make the ice pops: In a blender or food processor, purée the mango, coconut milk, white rum, sugar, lime juice and salt until completely smooth. Divide and fill six 9-ounce Dixie cups with the mango-coconut mixture.
  3. Freeze the ice-pops until they're semi-frozen, about 1 hour. Inset a popsicle stick into the center of each cup, return to the freezer and freeze until hard, another 2 hours. Remove from the mold by tearing the corner of the Dixie cup. Sprinkle with the Thai chile salt and serve.