Mango Macadamia Nut Popsicles have sweet mango, creamy yogurt, mango juice, and exotic macadamia nuts. They whip up in no time and taste oh so delicious.
It’s #Stonefruit week! Yes, I know. Another week-long event. “Are you crazy,” you ask? Yes. Yes I am. I am crazy about stone fruits. Peaches are my hands down favorite fruit of all time, so I couldn’t help but pay homage to it along with all the other delicious stone fruits out there
What’s a stone fruit?
Stone fruits are just that; a fruit with a stone or pit in the middle. They’re also known as drupes and have a whole scientific reason why they’re considered stone fruit. It’s all based on how the fruit forms and the word ovaries gets involved. Yeah, I’m not going into all that stuff. You can Google it if you really want to know.
So, the obvious culprits are peaches, plums, apricots, cherries, and mangoes. But I bet you didn’t think of a coffee bean or an olive as a stone fruit, but they are part of the drupes family. And coconuts! Yes, they have milk in the center of their seed, but the flesh surrounds the inner seed that has the coconut milk.
Dates! Dates are a stone fruit. I mean, it’s obvious when you think about it, but you have to actually think about it unless you already knew. Yay for you! I didn’t think about it. Like the olives. I didn’t think about olives. But you can bet that next year I will think about both of these.
You see! Sometimes it’s good to Google what you’re making. You learn interesting facts like that. And that blackberries and raspberries are close kin to stone fruits. Because the way the fruit forms. And that ovary thing I referred to earlier.
And some inedible plants are drupes. Of course, we won’t be cooking with those this weekend, but it’s just fascinating sometimes to do some research on the dish or ingredients. I already talked about popsicles in another post so I can’t really talk about those here. But I can chat about stone fruits and hopefully get you thinking about them.
Did you know the mango and cashew are related?
Mangoes are native to South Asia and the national fruit of India and Pakistan. Does the US even have a national fruit? It’s the national tree of Bangladesh and the unofficial fruit of the Philippines. Which is one of many reasons it is the most widely cultivated fruits of the tropics almost half of which are in India.
At my grocery, there’s 2 kinds. There’s a red mano and a smaller yellow one. Not that the red one isn’t delicious, but I prefer the smaller yellow ones. They have more typical mango flavor you’re expecting from the fruit. They’re much sweet in my opinion than the red ones. I pick mangoes that have a slight give when you press them with your thumb. Look for ones that are mostly yellow with very little green. They will be perfect for these popsicles.
And these mango macadamia nut popsicles are oh so delicious. Originally, I planned on using pistachios, but I ate them all. They are my second favorite nut so, it was bound to happen. But, I knew I had some delicious mac nuts, as Mom calls them, in the pantry. So, I climbed up to the nut shelf and got those bags down.
I’ll wind up taking them to work for my co-workers to enjoy. Because everyone these has nuts for some reason. You walk around and see lots of hand sanitizer and bags or tins of nuts. It’s very strange. But, whatever! I just roll with it and bring in mac nuts Mom sends home with me. It’s typically flavors you don’t see here. We get honey roasted, maybe chocolate covered, but always plain with salt.
These are the kona glazed macadamia nuts. That’s why they have that brown color to them. They’re my hands down fave flavor of all the ones Mom has given me. And they’re go so well with the mano flavor. I mean, just look at that gorgeous mango color!
That’s just mangoes, mango juice, and yogurt. That’s all that makes up that beautiful color! And that color means these mango macadamia nut popsicles are packed with mango flavor. Which they are. I had a little bit of mix left over and couldn’t help but nibble on it while I was making other stone fruit items yesterday. A spoonful here and there and on my, I ate the rest of the mix! Oops!
I can’t wait to get home tonight and have a few after dinner. The sweet mango flavor and the rich macadamia nuts go so well together. It couldn’t only be better with cashews, because, well, they’re in the same family, remember? I hope you check out your mango options at your grocery store. Even if you only find the red ones you can still make these popsicles. Just make sure they’re ripe and you’re good to go!
Check out what the rest of the bloggers shared today for #Stonefruit week!
- 1 cup fresh mango
- 1 cup nonfat yogurt
- 1 cup mango juice
- 2/3 cup sugar
- 1 cup macadamia nuts coarsely chopped
- Combine the mango with the yogurt, mango juice, and sugar in a blender and process until smooth.
- Stir in the chopped macadamia nuts.
- Pour the mixture into your favorite popsicle mold. Freezer 4 hours.
- Store popsicles in an airtight container up to one week.
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Nutrition InformationYield 10 Serving Size 1
Amount Per Serving Calories 183 Total Fat 10g Saturated Fat 2g Trans Fat 0g Unsaturated Fat 8g Cholesterol 0mg Sodium 20mg Carbohydrates 23g Net Carbohydrates 0g Fiber 1g Sugar 21g Sugar Alcohols 0g Protein 3g
Check out all the yummy recipes for Stone Fruit Week:
- Cherry Lavender Dark Chocolate Chunk Cookies from The Spiffy Cookie
- Grilled Peaches with Blueberry Syrup from Blogghetti
- Individual Plum Crisps from Hezzi-D’s Books and Cooks
- Mango Pistachio Popsicles from A Kitchen Hoor’s Adventures
- Peach, Bacon, and Brie Panini from Sweet Beginnings
- Peach Habanero Barbecue Sauce from Palatable Pastime
- Peach Daiquiri from Our Good Life
- Plum Picking + Plum-Rosemary Jam from Culinary Adventures with Camilla
- Vegan Peaches and Cream Layer Cake from The Baking Fairy