Coconut-Mango Rum Ice Pops with Thai Chile Salt
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.
You can totally do this recipe without it, though.
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.