Nothing says a tropical vacation more than a rum drink—except maybe a frozen rum cocktail on a stick.
And given how much we've been loving pairing our fruit with booze as of late, we decided to take things one step further and freeze the combination.
Our island-time concoction combines rich coconut milk with mango, white rum and fresh lime juice. We sweeten the base up with a little sugar and pour it into Dixie cups.
Once the ice pops have set, just tear the outside of the cup and sprinkle the frozen treats with our spicy Thai chile salt. Garnish with a palm tree and a hammock, should you have them handy.
Coconut-Mango Rum Ice Pops with Thai Chile Salt
Recipe from the Tasting Table Test Kitchen
Yield: 6 ice pops
Prep Time: 15 minutes, plus freezing time
Cook Time: N/A
Total Time: 15 minutes, plus freezing time
For the Thai Chile Salt:
2 Thai bird chiles, seeded
1 tablespoon sugar
2 teaspoons salt
For the Ice Pops:
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
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.