For the past month Atlanta has been so hot that there are days that I’m convinced that I will melt. With each day as hot as the last, I was forced to come up with ways of staying cool. I would often visit the pool and sit in the water for hours on end just to beat the heat. In between I stay hydrated by drinking lots of water, and when I need something different I turn to popsicles. I love the instant relief that it brings, but always found that it has way too much sugar. I remembered growing up as a child in Guyana my mum would often make a puree out of fresh fruit and freeze it and cut them into blocks for snacks. We called this flutie. I decided to reach back into my childhood and make mango mint fluties. I used very little sugar in this recipe because I wanted a healthier snack, because I usually consume several of these per day. I made this in a muffin pan because I was afraid to put my glass pyrex in the freezer, but you can place this in a 8×8 pan and then cut into blocks. You can also scrape it with a fork and make granitas.
Mango Mint Flutie
2 medium ripe mangoes, skinned and chopped
4 mint leaves, chopped
1 cup water
juice of 1 lemon
4 tbsp sugar
Add all ingredients into a blender and puree. Pour into a 8×8 pan and freeze overnight. Cut into squares. This can also be poured into a popsicle mould.