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.