Beverly Cox

Durofrios de Mango

Mango Fruitsicles

Preparation info

  • Difficulty

    Easy

  • Makes

    6

Appears in

Eating Cuban

Eating Cuban

By Beverly Cox and Martin Jacobs

Published 2006

Durofrios in several different tropical fruit flavors, are a popular treat for children in Cuba. They may be made at home using ice trays, if the family has a refrigerator/freezer, or you can buy them from the ice cream man who makes the rounds on his bicycle-powered cart.

My friend Barbara Trujillo remembers eating durofrios when she was growing up in a Cuban-American neighborhood in New Jersey. Since fresh mangoes are available at most supermarkets in the United States, Barbara, who now lives in Colorado, often makes these easy, fresh tropical fruitsicles for her four children.

Ingredients

  • 2 ripe, medium-size mangoes, or 2 cups frozen mango pulp
  • ¾ cup sugar
  • ¾ cup cracked ice, or 6 ice cubes

Method

If using fresh mangoes, place a mango on its side on a cutting board. With a sharp knife, cut straight down on either side of the large, flat-sided pit in the middle of the mango. Scoop out the mango pulp from both sides. Repeat with the second mango. Place the mango pulp, sugar, ½ cup water, and the ice in a blender or a food processor with steel knife blade. Blend until smooth and frosty. Pour the mixture into Popsicle molds or ice trays and freeze until solid, about 2 hours.

© 2006 All rights reserved. Published by Abrams Books.

Photos