Big Rock


July 30, 2017

Mango & Peach Cider Popsicles

Now I know what you’re thinking…you’re thinking “What the hell? Special equipment? I’ve never had to use special equipment before this? Is this a black belt level recipe? Am I prepared to undertake such a feat?” Well, don’t worry, I’m here to talk you off the ledge. I am here to let you know that you are just making popsicles, so chill the heck out (get it, chill out?) Ah, terrible. But you know what isn’t terrible? These adult friendly popsicles that go great with lazy afternoons in the sunshine.  So grab your shades, inflate that tiny blow up pool you dip your feet in and enjoy the sunshine.


600g frozen mango chunks
1 can Rock Creek Peach Cider

Special equipment: popsicle mould


In a blender combine the mango chunks and cider. Blend until smooth. Pour the mixture into your popsicle moulds and fill to the top. Replace the top of the mould (handle for the popsicle) and freeze for a minimum of 3-4 hours (best frozen overnight). Enjoy straight out of the freezer.

Makes 8-12 popsicles.

Recipe courtesy of Wine, Food & Friends.