One of my kitchen habits is to always have a few jars of homemade chicken stock stashed in my freezer - I hate using store-bought, and it's a mega hassle to budget 3 extra hours to make a batch of stock the day of an ambitious new recipe endeavor. So before I even got my mattress delivered to me in my new apartment in New York, I embarked on my mission to bring my stock collection back to acceptable levels. The young and foolish version of myself dreamed of mason jars of not only chicken stock, but also beef bone, pork, and fish varieties, lined up nicely and conveniently for my immediate use.
But two quarts of chicken stock later, I remembered what I truly have not missed about summers on the east coast: heat, humidity, and half-hearted air conditioning units. It's just not practical to have your stove burning for hours on end when you have the heat tolerance of a penguin. Thus the quest for an extensive stock collection was temporarily put on hold. Popsicles to the rescue!
I admit that after two years of living in the temperate Bay Area, where a hot day approaches 75 degrees and a cold one hovers around 55, I'm fairly wimpy. But we're nearing the point of summer where these mango mochi Popsicles will become a necessity. The best thing about them is that they're actually perfectly acceptable as a breakfast food! They are packed with fruit and yogurt, lightly sweetened with a drizzle of honey, and have just enough chewy mochi in to keep things interesting without bringing this snack into dessert territory. I unmolded one at 8am this past Saturday so I could take photos in natural light, and by 8:02am I had happy tastebuds and a clear conscience.
I used Greek yogurt and thinned it with some milk, and found the tang to be just enough to balance the rich ripe bursts of mango puree. Fairly excited to continue to make good use of this Popsicle mold as temperatures dip ever closer to the dreaded triple digit range!
Mango Mochi Popsicle Recipe (makes 10)
- 2 ripe mangos
- 1 cup of plain Greek yogurt
- 1/2 cup of milk
- 1 tbsp honey
- 1/2 cup small mochi pieces (super simple recipe below)
Puree the mangoes in a blender until at desired consistency (I didn't make mine completely smooth, I wanted some texture, but it's up to you).
Mix 1/4 of the mango puree with the Greek yogurt, milk, and honey and set aside the remaining mango in another bowl. Chill for ~1 hour to firm up; this is so the layers don't mix together when molding the Popsicles.
Alternating yogurt mix and mango puree, and placing a mochi piece in each layer, fill your Popsicle molds. Freeze for ~4 hours or overnight.
Dip Popsicle molds in warm water to make for easier unmolding, and snack away!
Mochi Recipe (makes ~1.5 cups)
- 1 cup sticky rice flour (I use Mochiko brand)
- 1/2 cup sugar
- 1 cup water
- Potato starch
Mix together the ingredients in a small bowl and cover loosely with plastic wrap. Stir the mixture with a rubber spatula, then cover again and microwave for another 1-2 minutes until the mochi is slightly translucent and fully cooked. Let cool for 5-10 minutes, or until only slightly warm to the touch.
Cover a board with potato starch and turn the mochi out onto the surface. Knead a few times with starched hands. Rip off small chunks and roll in the potato starch so they don't get too sticky. Set aside; can be made ahead and will stay good for a few days.