Shishito Feijoa Mango Popsicles

We have had the weirdest weather this year.   Last week it was cold and our local mountains got snow.  Snow!  In Southern California?  In MAY?

This weeks forecast?  Temperatures in the 90’s.  It’s crazy!  I don’t know whether to make soup or ice-cream!

Since it is heating up again, I decided to dust off the popsicle molds.  I thought I’d make a sweet and spicy popsicle.  This way, we get something spicy that warms you up AND cools you down all at the same time.  It’s the best of both worlds, right?

Shishito Feijo Mango Popsicles

These popsicles bring a lot to the party.  A pool party would be perfect!  Or any summer shindig really.  Did I just say shindig?  Good golly!  My southern roots are showing today.  So are the gray ones on my head, but let’s not talk about those right now.

The secret blend of fruits in these popsicles are the ever popular Mango, pairing with tart Feijos and some extra heat from the Shishito peppers!  Did you know peppers are technically a fruit?  Since the seeds are on the inside, all peppers, from mild to blow-your-mind-hot, are actually fruit.   So are: tomatoes, cucumbers, avocados, pumpkins, olives, eggplant, peas and squash!  Brings a whole new meaning to fruit salad, doesn’t it?

Feijoas

Of course, it doesn’t hurt that there is a little bit of spicy tequila in these popsicles either.  These are definitely not for the little ones in your house.  You can make them without the tequila though, just replace it with some mango juice and let the kids enjoy them too!

Shishito pepper tequila

Now who’s ready for a summer party?  I know I am!!

Shishito Feijoa Popsicles

Shishito Feijo Mango Popsicles

A refreshing blend of ShishitoTequila-infused Feijo and Mango popsicles for the adults to enjoy this summer!

  • *For the Shishito-infused tequila
  • 3 Shishito peppers, sliced
  • 1/2 cup tequila
  • *For the Feijo Mango Popsicles
  • 1/4 cup diced Shishito peppers
  • 2 cups frozen Mango pieces
  • 1 1/2 cups Feijoa pulp (from about six Feijoas)
  • 1/2 cup lime juice
  • 1/2 cup powdered sugar
  • 1/8 tsp cayenne pepper
  • 6 Tablespoons Shishito tequila (from above)
  • Extra slices of Shishito pepper

*For the Shishito-infused tequila

In a mason jar or other container with a lid, combine sliced Shishito peppers, any seeds from the peppers and the tequila. Cover and allow to sit for at least 6-12 hours before using. (I left mine on the counter over night.)

*For the popsicles

In a blender, add the diced Shishito peppers, frozen mango, Feijoa pulp, lime juice and sugar and blend on high until silky mooth. (About 1 minute)

Stir in Shishito-infused tequila and set aside.

Drop additional slices of Shishito peppers into the popsicle molds before pouring in your fruit mixture.

Once popsicle molds are full, fit with their sticks, cover and freeze for at least 8 hours before serving. Overnight is best!

When popsicles are completely frozen, unfold and serve!

Recipe inspired by Broma Bakerys Jalapeño Margarita Popsicles

 

Shishito Feijoa Mango PopsiclesThanks to my friends at Melissa’s Produce for the Shishitos and Feijoas used in this recipe!  The tequila?  That was all mine.

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