love & harvest

Category: summer food

  • Easy Plum Jam

    Easy Plum Jam

    This easy plum jam, made with seasonal Mexican ciruela roja, is a fun and rewarding way to turn fresh fruit into something delicious—with plenty of hands-on help from the kids.

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    Open jar of homemade red plum jam with a spoon

    Jamming at Home

    There’s something magical about making jam at home—especially when your little ones are part of the process. In our kitchen, it’s a full family affair.

    The kids love squishing the fruit, stirring the bubbling pot (maybe a bit too enthusiastically), and watching simple ingredients transform into something sweet and spreadable. Sure, the stove might get a little sticky, and the counters might sparkle with sugar syrup splatters, but I wouldn’t trade it for anything.

    Cooking from scratch teaches my kids a deep appreciation for where food comes from—and that many things we buy at the supermarket can be made right at home, often tasting even better.

    Tall jar of homemade plum jam with a gingham lid

    Main Ingredients

    This jam is all about simplicity. Here’s all you need:

    Ingredients

    Fresh Red Plums (Ciruela Roja)

    • The star of the show — pitted and chopped. Their natural sweetness and acidity make them ideal for jam-making without needing excessive sugar.

    Granulated Sugar

    • Brings out the fruit’s natural sweetness and helps the jam set and preserve. The ratio matters — too little and it won’t set; too much and it overpowers the fruit.

    Fresh Lemon Juice

    • Brightens the flavour, activates the pectin for a better set, and helps with preservation. Always use fresh — bottled just isn’t the same.

    Fruit Pectin or Gelatine

    • The setting agent that gives your jam that perfect spreadable consistency without endless boiling. We love using a canning funnel and jelly jars to bottle this up cleanly.

    What Is Ciruela Roja?

    Ciruela roja is the Mexican red plum—small, vibrant, and sweet-tart with a deep red skin and juicy flesh. It’s a seasonal fruit that shows up in abundance at local markets during summer, and its natural balance of sweetness and acidity makes it perfect for jam-making. When in season, we grab them by the kilo to preserve their flavor in jars we can enjoy year-round.

    Jar of plum jam next to fresh red plums and basil

    Great Substitutes for Ciruela Roja

    If you can’t find ciruela roja, don’t worry—this jam recipe works beautifully with other types of plums, especially:

    • Black plums – dark, juicy, and rich in flavour

    • Santa Rosa plums – sweet-tart with a fragrant aroma

    • Yellow plums (Mirabelle) – slightly milder, but still great for jam

    • Apricots or peaches – for a softer, sweeter twist

    Spoonful of plum jam over a creamy dessert with a golden crust

    The Magic Tool: Potato Masher

    You don’t need fancy equipment to make great jam. One of our favorite tools? The humble potato masher. The kids love using it to break down the cooked plums into a chunky, rustic texture. It’s safe, satisfying, and lets them feel like real little chefs. No blender needed—just old-school mashing fun.

    Why We Love This Easy Plum Jam Recipe

    • It’s seasonal – We use Mexican ciruela roja when it’s in full swing, usually around summer. When plums are everywhere in the local markets, we grab kilos and turn them into jam jars we enjoy all year.

    • It’s fast – No long hours of boiling needed. This is a quick jam recipe you can make in under an hour.

    • It’s kid-approved – From making to eating, kids are all in.

    • It’s a pantry hero – It keeps well in the fridge and makes a perfect little homemade gift.

    Other Ways of Using Jam

    Sure, plum jam and peanut butter on homemade sourdough is a classic. But don’t stop there! We love layering it between cakes, spooning it into cupcake centers, or swirling it into yogurt for a fruity breakfast. Try glazing roasted meats with it, folding it into thumbprint cookies, or even mixing a spoonful into your vinaigrette for a sweet-savory salad twist. It also pairs beautifully alongside our vanilla bean ice cream for a fruity sundae, or drizzled over our super moist cherry loaf.

    A hand spreading plum jam over golden cornbread in a slow cooker

    Frequently Asked Questions

    Can I make this jam without pectin?

    Yes! Plums are naturally high in pectin, especially when slightly underripe. You can cook the jam a bit longer—about 25–30 minutes total—and it will thicken on its own. Just do the cold plate test to check consistency.

    How long does homemade plum jam last?

    Stored in a clean, sealed jar in the refrigerator, this jam will keep for up to 3 weeks. For longer storage, pour into sterilized jars while hot and freeze for up to 6 months.

    Can I use frozen plums?

    Absolutely. Thaw them first and drain any excess liquid before cooking. Frozen plums work great and often have excellent flavor since they’re picked at peak ripeness.

    My jam didn’t set — what went wrong?

    The most common cause is either not enough pectin or not cooking long enough. You can rescue it by returning to the heat, adding a little more lemon juice, and boiling for another 5–10 minutes. The cold plate wrinkle test is your best friend here.

    What can I do with leftover jam besides spreading on toast?

    So many things! Use it as a cake filling, swirl into yogurt, glaze roasted meats, fill thumbprint cookies, or spoon over vanilla ice cream. Even a spoonful in your salad dressing adds a lovely sweet-tart depth. Also try it alongside our cherry syrup recipe for a fruit preserve duo.

    Tall jar of homemade plum jam with a gingham lid

    Easy Plum Jam Recipe

    An easy plum jam recipe made with just four ingredients—fresh plums, sugar, lemon juice, and pectin or gelatine. A pantry hero that celebrates this delicious seasonal fruit.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Servings: 1 large jar (1L)
    Course: Condiment
    Calories: 55
    Ingredients Equipment Method

    Ingredients
      

    • 1 kg (2.2 lbs) fresh plums (ciruela roja or any ripe plums), pitted and chopped
    • 500 g (2 ½ cups) granulated sugar
    • 2 tbsp fresh lemon juice
    • 1 package (about 7 g or 1 tbsp) fruit pectin or 1 tbsp unflavored powdered gelatine

    Equipment

    • potato masher

    Method
     

    1. Wash, pit, and chop the plums. You can leave the skin on—it adds beautiful color and texture.
    2. Place the plums in a large saucepan over medium heat. Add lemon juice and stir occasionally. Cook for about 10–15 minutes until the fruit softens and begins to break down.
    3. Use a potato masher to mash the plums into your desired consistency—chunky or smooth.
    4. Stir in the sugar and bring the mixture to a gentle boil. Once boiling, sprinkle in the pectin or gelatine and stir well to dissolve completely.
    5. Continue to cook for another 10–15 minutes, stirring frequently, until the jam thickens slightly. To test the consistency, place a spoonful on a chilled plate—if it wrinkles when pushed, it's ready.
    6. Remove from heat and let cool for 5–10 minutes. Pour into clean jars and allow to cool fully before sealing. Store in the fridge for up to 3 weeks or freeze for longer storage.
  • Thai Chicken Salad

    Thai Chicken Salad

    This Thai Chicken Salad is a fresh, vibrant dish with shredded chicken, crunchy veggies, and a tangy dressing. It’s light, easy to make, and perfect for hot days when you want something fresh without turning on the stove.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    Fresh shredded chicken and vibrant vegetables in a colorful salad.

    Why We Love This Recipe

    When the weather heats up and the last thing you want is to turn on the stove, this Thai Chicken Salad is the answer. It’s bright, refreshing, and loaded with crunchy vegetables, tender chicken, and a zesty, tangy dressing that pulls it all together.

    We love how quick and easy it is to throw together — especially if you use pre-cooked or leftover chicken. You get a full, satisfying meal without heating up your kitchen. It’s the kind of salad that is light but filling, and packed with flavor.

    And let’s not forget the peanuts — they add the perfect crunch and a nutty finish that makes every bite exciting.

    Thai chicken salad with purple cabbage, carrots and herbs in a white bowl

    One of Our Picnic Favourite Recipes

    This salad travels so well, which makes it a top pick for picnics, potlucks, and even lunch on the go. The veggies stay crisp, and the flavours actually get better as they sit and marinate a bit in the dressing.

    You can keep the dressing on the side until you’re ready to serve, or toss everything together right before heading out — it holds up beautifully either way.

    Why we love it as a family is that it’s dairy-free, and gluten-free if your fish sauce is labelled gluten-free, so it works for almost everyone at the table.

    Thai Chicken Salad Ingredients

    Here’s what you’ll need to make it:

    Ingredients

    Cooked Chicken

    • Shredded or sliced — grilled, poached, or rotisserie all work. Using leftover chicken makes this a genuinely no-cook meal. The chicken provides that filling protein base that turns this from a side salad into a complete meal.

    Shredded Cabbage or Lettuce

    • The crunchy, fresh base of the salad. Napa cabbage gives the most authentic Thai crunch, but any crisp variety works. Shred it thin for the best texture.

    Fresh Cilantro and Mint

    • These herbs give the salad its unmistakable Thai freshness. Don’t skip them — they’re what make this salad taste alive and aromatic. Use both generously.

    Fish Sauce

    • The secret weapon in the dressing. I use Three Crabs fish sauce — the brand I actually keep in the kitchen. A little goes a long way in building that deep umami base.

    Chopped Peanuts

    • For crunch and a nutty contrast. Toast them lightly in a dry pan for even more depth of flavor.

    The Dressing

    • A tangy blend of lime juice, a touch of honey or sugar, fish sauce or soy sauce, garlic, and a little chili for heat. Balance is key — it should be sour, salty, sweet, and just a little spicy all at once.

    Cabbage and carrot slaw with chopped peanuts and a bowl of dressing on the side

    Other Food to Pair with This Salad

    This Thai Chicken Salad is a meal on its own, but here are some delicious sides or extras to serve with it:

    • Sticky rice or jasmine rice – A great way to turn it into a heartier dinner.

    • Fresh spring rolls – Another no-cook favourite with rice paper and veggies or boiled shrimps (optional).

    • Grilled corn or skewers – If you’re firing up the BBQ, a few grilled additions pair perfectly.

    • Thai iced tea or cucumber water – Something cool and refreshing to drink alongside it.

    A Summer Meal

    Whether you’re hosting a backyard lunch, prepping meals for the week, or just trying to avoid heating up the stove, this Thai Chicken Salad checks all the boxes: easy, fresh, and seriously delicious. If you love Asian-inspired flavors, you’ll also enjoy our 30-minute Thai basil chicken or the bold flavors in our lemongrass chicken drumsticks.

    Frequently Asked Questions

    Can I make Thai Chicken Salad ahead of time?

    Yes — prepare all the components separately and store in the fridge for up to 2 days. Keep the dressing in a separate container and toss just before serving to maintain maximum crunch.

    What can I use instead of fish sauce?

    Soy sauce or tamari are great substitutes for a vegetarian version. You can also use coconut aminos for a soy-free alternative. The dressing will have a slightly different flavor but will still be delicious.

    How do I cook the chicken for this salad?

    Poaching is our favorite method — place chicken breasts in simmering salted water for 15–18 minutes, then shred with two forks. Rotisserie chicken is an even quicker shortcut. Grilled chicken also adds a lovely smoky dimension.

    Is Thai Chicken Salad gluten-free?

    It can be, when your fish sauce (and any soy sauce swap) is gluten-free. Just double-check the label — some fish sauce brands add wheat. I use Three Crabs; always verify the bottle you buy if gluten is a concern.

    Can I add noodles to this salad?

    Absolutely! Rice noodles or glass noodles cooked according to package directions and tossed with the dressing make a more substantial noodle salad. It’s essentially a Thai noodle bowl at that point — just as delicious.

    Thai chicken salad with shredded chicken, purple cabbage, carrots and chopped peanuts, with a bowl of lime dressing on the side.

    Thai Chicken Salad

    We love how quick and easy it is to throw together — especially if you use pre-cooked or leftover chicken. You get a full, satisfying meal without heating up your kitchen. It’s the kind of salad that is light but filling, and packed with flavor.
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 25 minutes
    Total Time 45 minutes
    Servings: 6 people
    Course: Appetizer, Salad
    Cuisine: Thai
    Calories: 280
    Ingredients Method

    Ingredients
      

    Salad
    • 3 cups poached chicken breast or rotisserie chicken
    • 3 cups shredded white cabbage
    • 3 cups shredded purple cabbage
    • 1 cups shredded carrots
    • ½ cup shredded red onion
    • ¼ cup chopped mint leaves
    • 1 cup chopped cilantro
    • ½ cup roasted peanuts, chopped
    Lime and Fish Sauce Dressing (Nuoc Cham)
    • ¼ cup fresh lime juice
    • 2 tbsp fish sauce
    • 2 tbsp rice vinegar
    • 1 tbsp honey
    • 1 garlic clove
    • 1 red chili, finely minced (optional)

    Method
     

    Salad
    1. In a large bowl, combine the shredded chicken, cabbage, carrots, red onion, mint, and cilantro. Toss well to mix.
    Dressing
    1. In a small bowl, whisk together the lime juice, fish sauce, rice vinegar, honey or sugar, garlic, and chili (if using) until the sugar dissolves.
    2. When ready to serve, pour the dressing over the salad and toss well to coat everything evenly.
    3. Transfer to a serving platter or individual bowls. Top with the chopped peanuts. Serve immediately and enjoy!
  • Ricotta Cheese Salmon Roll

    Ricotta Cheese Salmon Roll

    When we’re not craving our usual panko-crusted baked salmon, this Ricotta Cheese Salmon Roll takes the spotlight. It’s soft, juicy, and packed with fresh flavors—perfect for when you want something elegant but easy. Rolled with creamy ricotta, wilted spinach, and a splash of lemon juice, this dish feels like a quiet celebration on a plate.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    Ricotta salmon roll cut open to show the spinach and cheese filling

    Flavour

    This salmon roll is tender and fragrant. As it bakes, the ricotta melts into the fish, keeping it moist and buttery, while the spinach and lemon cut through with a light, green brightness. The aroma? It’ll fill your kitchen with something that smells halfway between comfort food and a fine dining entrée.

    It’s that perfect balance—creamy, citrusy, savoury, and soft—all in one satisfying bite.

    Easy Salmon Meal

    What we love most: it’s not complicated.

    All you do is lay out a salmon fillet, spread a layer of seasoned ricotta, top with sautéed spinach, and finish with a little lemon juice. Roll it up, secure with toothpicks or twine, and bake. That’s it.

    You don’t need breadcrumbs, crusts, or a million steps—just clean ingredients and a hot oven.

    This is a go-to on busy nights or when we want to impress without working too hard. Even better: it feels light, so you don’t end dinner feeling weighed down.

    Baked salmon roll with crisp skin and a ricotta and spinach filling

    Favourite Summer Meal

    We especially love this recipe during the warmer months. It’s fresh, light, and doesn’t require standing over the stove for too long. Paired with a crisp white wine or sparkling water with lemon, this salmon roll becomes a breezy summer dinner that feels special without the extra effort.

    It’s one of those meals that works just as well for a quiet dinner on the patio as it does for hosting friends—and it always disappears fast.

    Slices of ricotta salmon roll served with a side on a black plate

    Main Ingredients

    Ingredients

    Salmon Fillet

    • Skin on and wide enough to roll — this is your canvas. Fresh, wild-caught salmon gives the best flavor and the most omega-3s. The fillet needs to be thin enough to roll without breaking; ask your fishmonger to butterfly it if needed.

    Ricotta Cheese

    • Preferably full-fat for creaminess — it’s what keeps the salmon moist as it bakes and creates that lush, creamy filling. Whole milk ricotta is the gold standard here; low-fat versions can make the filling watery.

    Fresh Spinach

    • Sautéed or wilted slightly before adding. Raw spinach contains too much water — wilting it first prevents the filling from becoming soggy. Season with a tiny pinch of nutmeg for an Italian-inspired touch.

    Lemon Juice

    • For brightness and balance. The acidity cuts through the richness of the ricotta and salmon, lifting the whole dish. Zest a little lemon into the ricotta filling for even more citrus impact.

    Fresh Herbs (Optional)

    • Dill or flat-leaf parsley work beautifully. Dill has a natural affinity with salmon and amplifies the Nordic-meets-Italian vibe of this dish. Add to the ricotta filling or scatter on top before serving. You’ll also want a silicone spatula for spreading the ricotta evenly across the fillet.

    Why We Love This Recipe

    • It’s juicy, flavorful, and wholesome

    • You only need a few fresh ingredients

    • It has no gluten-containing ingredients, and it’s versatile

    • It’s one of those meals that looks fancy but is actually simple

    • It gives our salmon rotation a nice little upgrade—especially when we’re not in the mood for crunchier crusts like panko. Speaking of which, if you’re in a crunchier mood, our crispy panko-crusted baked salmon or our delicate homemade sashimi are both worth exploring.

    Ricotta salmon roll sliced open on a dark plate with radishes

    Frequently Asked Questions

    What cut of salmon is best for rolling?

    A wide, thin salmon fillet works best — ideally at least 6 inches wide so it can be rolled without cracking. Ask your fishmonger for a side fillet and have them skin and butterfly it. Atlantic or sockeye salmon both work well, though sockeye has a more vibrant color and slightly firmer texture.

    Can I make this in the air fryer?

    Yes! We actually love making this in our air fryer oven. Cook at 375°F (190°C) for about 18–22 minutes, checking at 18 minutes. The outside gets a lovely light golden color while the inside stays juicy. Just make sure the roll is secured well with toothpicks before placing in the air fryer basket.

    How do I keep the salmon roll from falling apart?

    Two tips: first, pat the salmon very dry before adding the filling — moisture is the enemy of a tight roll. Second, secure the roll with wooden toothpicks or kitchen twine at 1-inch intervals before baking. Remove all toothpicks before serving.

    Can I prepare this recipe ahead of time?

    You can assemble the roll up to 4 hours ahead and refrigerate it covered. Just bring it to room temperature for 10 minutes before baking for even cooking. Don’t add the lemon juice until just before baking to avoid breaking down the fish texture.

    What sides pair well with ricotta salmon roll?

    We love it with roasted baby potatoes, a simple arugula salad with lemon vinaigrette, or steamed asparagus. For a lighter option, a cucumber and dill salad keeps everything fresh and bright. A glass of chilled white wine — Pinot Grigio or Sauvignon Blanc — is the perfect accompaniment.

    Fresh seafood stuffed salmon with herbs and vegetables, served with roasted baby potatoes and a side of radishes.

    Ricotta Cheese Salmon Roll

    This salmon roll is tender and fragrant. As it bakes, the ricotta melts into the fish, keeping it moist and buttery, while the spinach and lemon cut through with a light, green brightness. The aroma? It’ll fill your kitchen with something that smells halfway between comfort food and a fine dining entrée.
    It’s that perfect balance—creamy, citrusy, savoury, and soft—all in one satisfying bite.
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 35 minutes
    Total Time 55 minutes
    Course: Main Course
    Cuisine: Greek, Mediterranean
    Calories: 310
    Ingredients Method Notes

    Ingredients
      

    • 1 large skin on salmon fillet (about 1 to 1.5 lbs) – wide and even thickness skinless fillet is a good option too
    • 1 cup ricotta cheese (preferably full-fat)
    • 1 cup fresh spinach, wilted or lightly sautéed
    • 1 tbsp lemon juice
    • 1 garlic clove, finely minced (optional)
    • salt and pepper to taste

    Method
     

    1. Preheat oven to 375°F (190°C).
    2. Lay the salmon fillet flat on a cutting board. If it's thick, you can butterfly it slightly or pound it gently with a meat mallet to even out the thickness for easier rolling.
    3. In a small bowl, combine the ricotta, wilted spinach, lemon juice, optional zest, garlic, salt, and pepper.
    4. Spoon and gently spread the ricotta mixture evenly over the salmon, leaving about ½ inch around the edges.
    5. Starting from one of the shorter sides, carefully roll the salmon into a log. Use toothpicks or kitchen twine to hold it together. I used twine to hold everything together.
    6. Lightly brush the outside of the roll with olive oil. Sprinkle with a little more salt and pepper.
    7. Place the salmon roll seam-side down in a baking dish lined with parchment paper. Bake for 20–25 minutes, or until salmon is cooked through and flakes easily with a fork.
    8. Let it rest for 5 minutes before removing toothpicks or twine. Slice into 1-inch rounds and serve warm.

    Notes

    • Serve with roasted vegetables, a fresh salad, or garlic mashed potatoes. We like to eat it with a light salad and pesto gnocchi.
    • Drizzle with a little extra lemon juice or a light herb sauce if you want to dress it up.
  • Crispy Vegan Mango Tamarind Broccoli Wings

    Crispy Vegan Mango Tamarind Broccoli Wings

    If you’ve ever wanted to recreate the sticky, caramelized magic of Chinese sweet and sour pork without the meat, this is your recipe. These Crispy Vegan Mango Tamarind Broccoli Wings deliver everything you love about that takeout classic — the golden crunch, the glossy sauce, the addictive sweet-sour balance — but with broccoli as the hero. The mango-tamarind sauce is a genuine revelation: tropical, tangy, and deeply complex.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    Crispy vegan mango tamarind broccoli wings with sesame in a white bowl

    This post is about vegan broccoli wings paired with a delicious mango-tamarind sauce. The ingredients include broccoli, mango, tamarind, soy sauce, ginger, and brown sugar — creating a flavourful, crispy dish that’s perfect for meatless meals.

    Why We Love This Recipe

    A true dedication to summer. It’s light yet satisfying, crispy yet tender, and bursting with bold flavours. The combination of sweet mango, tangy tamarind, and warm curry spice gives the crispy broccoli a depth of taste that makes it hard to resist. It’s a fantastic alternative to traditional sweet and sour pork, delivering all the same sticky, caramelized goodness without the meat.

    Glazed broccoli wings topped with sesame seeds and green onion

    Key Ingredients

    Ingredients

    Broccoli Florets

    • The perfect vegetable for frying — the florets turn crispy and golden on the outside while staying tender inside. Cut them into consistent medium-sized pieces so they cook evenly. Don’t cut too small or they’ll disappear in the batter.

    Tamarind Paste

    • The soul of the sauce. It provides a tangy, slightly sour depth that balances the mango’s sweetness perfectly. Use a quality tamarind concentrate for the most consistent results — the flavour is more concentrated and reliable than block tamarind.

    Mango Puree

    • Brings natural sweetness and a smooth, tropical texture to the sauce. Fresh mango blended into a puree is ideal when in season, but canned or jarred mango puree works perfectly year-round.

    Curry Powder

    • Adds a warm, spiced undertone to the batter that complements the sweetness of the mango sauce. It’s a subtle but important layer that elevates the dish from good to extraordinary.

    Mango Powder (Amchur)

    • For even more mango depth, add a pinch of mango powder (amchur) to the sauce. It adds a sour, fruity complexity that takes the sauce to the next level.

    For frying, use a deep heavy-bottomed pot or a carbon steel wok which heats quickly and maintains consistent high temperature — essential for crispy results.

    Close-up of sticky mango tamarind glaze on crispy broccoli bites

    Vegan and Vegetarian Friendly

    This dish is perfect for plant-based eaters and omnivores alike. The broccoli florets take on an irresistibly crunchy texture when fried, and the sauce brings everything together in a way that is both comforting and excitingly different. Whether you’re a longtime vegan or just trying to incorporate more vegetables into your diet, this recipe is a must-try.

    If you love plant-based recipes, try our Easy Hummus Recipe as a side, or explore our Sticky Honey Garlic Spareribs if you want the classic version with meat.

    Frequently Asked Questions

    Can I use an air fryer instead of deep frying?

    Yes! Spray the battered broccoli with a light coating of oil and air fry at 200°C (400°F) for 12–15 minutes, flipping halfway through. The result won’t be quite as crispy as deep frying but it’s a lighter option that still works well. Make sure the pieces aren’t touching so the air can circulate properly.

    Why is my battered broccoli not staying crispy?

    There are two common reasons: the oil wasn’t hot enough (should be 175°C/350°F), or you added too many pieces at once which drops the oil temperature. Fry in small batches and let the oil come back up to temperature between batches. Also, toss the broccoli in the sauce just before serving to maintain maximum crunch.

    Can I make the mango-tamarind sauce ahead of time?

    Yes — the sauce actually improves after resting overnight in the fridge as the flavours meld. Store it in an airtight jar for up to one week. When ready to use, gently reheat in a pan and toss with freshly fried broccoli. Do not toss the broccoli in the sauce until you’re ready to serve.

    What can I serve with broccoli wings?

    These wings are incredible over steamed jasmine rice or with fried rice. They also work beautifully as an appetizer served on their own. For a complete meal, pair with a simple cucumber salad or our Easy Hummus and flatbread for a fusion-style spread.

    Crispy honey garlic chicken bites with sesame seeds, served in a white bowl, close-up image.

    Crispy Vegan Mango Tamarind Broccoli Wings

    This vegan-friendly recipe brings together curry-spiced fried broccoli florets and a luscious mango-tamarind sauce, making it a perfect summer indulgence. Pair it with an iced lemon tea and enjoy the vibrant flavours of sunshine on a plate!
    Print Recipe Pin Recipe
    Prep Time 25 minutes
    Cook Time 35 minutes
    Total Time 1 hour
    Servings: 5 people
    Course: Main Course
    Calories: 310
    Ingredients Method

    Ingredients
      

    Fried Brocolli Foret
    • 1 brocolli head
    • 2 cups all-purpose flour
    • 1 tsp curry powder
    • ½ tsp salt
    • ½ tsp baking powder
    • 1½ cup beer Choose one labelled vegan; some beers are clarified with isinglass, which comes from fish.
    • 2 cups neutral oil
    Mango Tamarind Sauce
    • 1 cup mango puree
    • 2 tbsp tamarind paste
    • 2 tbsp apple cider vinegar
    • ½ cup brown sugar
    • 2 tsp ginger, grated
    • 1 tbsp neutral oil
    • 1½ tbsp soy sauce
    • sesame seed, garnish

    Method
     

    1. Prepare the Broccoli – Cut the head of broccoli into small to medium bite-sized florets. Rinse thoroughly and set aside.
    2. Make the Batter – In a large bowl, whisk together the flour, curry powder, baking powder, and salt. Slowly add the beer while whisking until a smooth, thick batter forms. It should coat the broccoli florets evenly without being too runny.
    3. Coat the Broccoli – Add the broccoli florets into the batter and toss until fully coated.
    4. Heat the Oil – In a deep skillet or heavy-bottomed pot, heat the neutral oil to 350°F (175°C).
    5. Fry the Broccoli – Using tongs, carefully lower the coated broccoli florets into the hot oil. Fry in batches for about 3-4 minutes, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
    6. Prepare the Sauce – In a saucepan over medium heat, add the mango puree, tamarind paste, brown sugar, ginger, oil, soy sauce, and vinegar. Whisk to combine and let it simmer for 3-5 minutes until it thickens slightly.
    7. Coat the Fried Broccoli – Add the crispy broccoli florets to the saucepan and toss until they are evenly coated with the mango-tamarind sauce.
    8. Garnish and Serve – Transfer to a serving platter and garnish with sesame seeds and chopped scallions. Enjoy immediately!
  • Chicken Shawarma Wrap with Caesar Salad

    Chicken Shawarma Wrap with Caesar Salad

    Picture this: warm, pillowy naan bread wrapped around juicy yogurt-marinated chicken, crisp romaine Caesar salad, and a shower of freshly grated Parmesan — all held together by one gloriously messy squeeze. This Chicken Shawarma Wrap with Caesar Salad is the meal I make on repeat for road trips, school lunches, and dinner parties alike. It takes 30 minutes to assemble once the chicken has marinated overnight, and it never fails to impress.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    Chicken shawarma wrap with Caesar salad on naan bread

    Succulent chicken marinated overnight in yogurt, dill, turmeric, and lime juice — wrapped up with crisp Caesar salad inside warm, fluffy naan. One squeeze and the juices spill from every corner.

    Why You Should Try This Chicken Shawarma Recipe

    1. It is totally different: Combining two classic recipes into one — shawarma and Caesar salad — is the most original twist on a weeknight wrap.
    2. Bursting with flavor: The overnight marinade of yogurt, dill, turmeric, and lime juice ensures every bite is bold and aromatic.
    3. Perfectly juicy chicken: Marinating overnight guarantees plump, tender chicken pieces that don’t dry out on the grill.
    4. Crisp Caesar salad: Crunchy romaine, tangy dressing, and salty Parmesan add a fresh, savory contrast inside the wrap.

    Chicken shawarma ingredients laid out

    My Favorite On-the-Go Meal

    I’m not exaggerating when I say this is my favorite go-to meal when I need something quick and delicious. With the chicken marinating overnight, all I have to do is grill it and toss the Caesar salad. It takes 30 minutes and works for picnics, road trips, school lunches, and camping, basically anywhere you need a satisfying meal that travels well.

    Chicken shawarma wrap ready to eat

    What Makes This Recipe Different

    1. Naan bread: Soft, fluffy homemade naan instead of standard pita adds a chewy, slightly sweet element that makes every bite better.
    2. Caesar salad inside: Most shawarma wraps use plain lettuce and tomato. We go full Caesar — romaine, tangy dressing, Parmesan — for a restaurant-quality finish.
    3. Easy to make: A few simple ingredients, overnight marinating, and 30 minutes of assembly. That’s it.

    Ingredients

    Key Ingredients

    Natural Yogurt

    Yogurt tenderizes the chicken by breaking down proteins with its acidity, resulting in a juicy texture. It also acts as a carrier for the spices, ensuring they penetrate deeply into the meat. During grilling, yogurt keeps the chicken moist and prevents it from drying out.

    • Why it matters: Without yogurt in the marinade, the chicken loses its characteristic tenderness and the flavors stay surface-level.

    Dill

    Dill adds a fresh, slightly tangy flavor that lifts the entire marinade. It complements the warm spices and contributes to the Mediterranean character of this dish. You can use a quality dried dill if fresh is not available.

    • Why it matters: Dill is what distinguishes this shawarma from generic chicken marinades. Don’t skip it.

    Turmeric

    Turmeric gives the chicken its golden color and adds a warm, earthy flavor to the marinade. A good organic turmeric powder makes a real difference in both color and taste.

    • Why it matters: That vibrant yellow color is the visual hallmark of shawarma — and it signals depth of flavor.

    Lemon Juice

    The acidity in lemon juice tenderizes the chicken further, adds brightness, and balances the warm spices in the marinade. Use freshly squeezed for the cleanest flavor.

    • Why it matters: Lemon juice prevents the marinade from becoming heavy or one-dimensional. It is the flavor activator.

    Garlic

    Garlic amplifies every other flavor in the marinade. It brings out the chicken and makes all the herbs and spices taste more pronounced. Crush it fresh for maximum potency.

    Caesar Salad Dressing

    You can use any quality store-bought Caesar dressing. The secret upgrade: stir in a squeeze of fresh lemon juice and some freshly grated Parmesan. It takes a standard dressing to another level.

    • Why it matters: The Caesar dressing is the bridge between the hot, spiced chicken and the cool, crisp lettuce. It holds the whole wrap together.

    Grilled chicken shawarma plated
    Assembling the chicken shawarma wrap

    This wrap pairs beautifully with our fluffy naan bread recipe — they were made for each other. For a lighter side, try our homemade Caesar salad dressing or the Thai chicken salad for an Asian-inspired variation on the same flavor profile.

    Frequently Asked Questions

    Can I use chicken breast instead of thighs?

    Yes, but chicken thighs are strongly recommended. They stay juicier on the grill and hold up better in the wrap. If using breast, reduce grill time by 2–3 minutes per side and watch closely to avoid drying out.

    How long should I marinate the chicken?

    Overnight is ideal — 8 to 12 hours in the refrigerator. The minimum is 4 hours. Anything less and the flavors won’t fully penetrate the meat.

    Can I make this ahead of time?

    Yes. Grill the chicken and store it separately from the Caesar salad and naan. Assemble the wraps just before serving to keep the naan from getting soggy.

    What can I substitute for naan bread?

    Pita, flatbread, or large flour tortillas all work. Naan gives the best result because of its softness and chew, but the recipe is flexible.

    Is this recipe kid-friendly?

    Very much so. Kids love the mild flavors and the handheld format. You can reduce the turmeric slightly for younger kids and pack extra Caesar dressing on the side for dipping.

    Can I cook the chicken in a pan instead of grilling?

    Absolutely. A cast iron skillet on medium-high heat gives you a great sear. Cook 4–5 minutes per side depending on thickness. A Lodge 12-inch cast iron skillet is perfect for this.

    Two halves of a chicken shawarma wrap with Caesar salad filling

    Chicken Shawarma Wrap

    Incredibly juicy, tender chunks of chicken marinated overnight with yogurt, dill, lemon juice, and turmeric, all wrapped up with Caesar salad. It's an easy meal perfect for dinner or for taking on road trips.
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 15 minutes
    Total Time 35 minutes
    Servings: 6 people
    Course: Main Course
    Cuisine: Indian
    Calories: 420
    Ingredients Method

    Ingredients
      

    Chicken Shawarma
    • ½ kg chicken meat (can be chicken breast, chicken leg, or assorted) 1.1 pounds of chicken meat
    • 1 cup natural yogurt no sugar
    • 3 garlic cloves grated
    • 2 tsp dried dill
    • 1 tsp cumin powder
    • 1 tsp turmeric powder
    • 1 tbsp paprika
    • 1 tsp lemon juice
    • 2 tsp sea salt
    • ½ tsp black pepper
    • 6-8 large naan bread or tortilla wraps
    Caesar Salad
    • 4 cups chopped romaine lettuce
    • ¼ cup grated Parmesan cheese
    • ¼ cup Caesar salad dressing
    • 1 tbsp lemon juice
    • salt and pepper to taste

    Method
     

    1. With a clean chopping board, slice the chicken into medium size cubes. They need to be large enough to be on skewers. About 1 inch cubes.
    2. In a large bowl, combine the yogurt, grated garlic, dill, cumin, turmeric, paprika, lemon juice, salt, and pepper. Add the sliced chicken thighs and toss until well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
    3. Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and thread onto skewers. Grill for 5-6 minutes on each side, or until the chicken is cooked through and slightly charred. Remove from the grill and place it on a plate.
    4. In a large mixing bowl, combine the chopped romaine lettuce, grated Parmesan cheese, Caesar salad dressing, lemon juice, salt, and pepper. Toss until the lettuce is evenly coated with the dressing.
    5. To assemble the wraps, warm the pita bread or tortilla wraps according to package instructions. Place a generous amount of Caesar salad on each wrap, then top with the grilled chicken shawarma slices.
    6. Roll up the wraps tightly, folding in the sides as you go. Cut in half diagonally and serve immediately.
  • Blueberry Limeade Popsicles

    Blueberry Limeade Popsicles

    Four ingredients, one blender, zero freezer regret. These Blueberry Limeade Popsicles are the most refreshing thing you’ll make all summer. The layers go from icy white to bright pink and deep berry red, and the tangy-sweet combination tastes even better than it looks.

    Two Blueberry Limeade Popsicles on ice

    Summer in Mexico is always packed with fresh lime from a local state, and when May comes around, blueberries are in season too. There is no flavour more absurdly satisfying than the combination of zesty lime and succulent blueberries. With each icy bite, the tangy essence of freshly squeezed limes intertwines harmoniously with the sweet blueberries, transporting you to a serene summer day.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    What I Love About Homemade Popsicles

    • You choose how sweet they are
    • Great way to use seasonal summer fruits
    • Easy recipe for kids to follow and tons of fun!
    • A homemade frozen treat you can make all summer
    • An infinite avenue for creativity

    Close-up of blueberry limeade popsicles

    Ingredients for Blueberry Limeade Popsicles

    Fresh or Frozen Blueberries

    • Blueberries give the bottom layer its deep pink-red colour and a little natural sweetness. Frozen blueberries work just as well as fresh and are available year-round. Blend them chunky, not smooth, so you get beautiful streaks in every popsicle.

    Fresh Lime Juice

    • This is the backbone of the popsicle. Freshly squeezed lime juice (about 6 limes) gives a bright, tangy kick that bottled juice simply cannot replicate. The acidity also keeps the colour of the blueberries vivid.

    Cane Sugar or Agave Syrup

    • A sweetener is necessary to balance the tartness of the lime. Cane sugar dissolves cleanly in the blended lime mixture. Agave syrup works well here too. Use 1 tablespoon agave in place of the cane sugar.

    Water

    • Water dilutes the lime juice to the right intensity and gives the popsicle a clean, icy texture rather than a dense, overly concentrated one.

    What You Need to Make Homemade Popsicles

    You’ll need a silicone popsicle mold. Silicone is best because you can stretch and pull to release the popsicles easily, and it stores flat in a cabinet. Another advantage: silicone molds work with wooden sticks, so you never lose a plastic stick again.

    If you have kids and want a smaller size, look for a 6-cavity mold. Smaller popsicles are perfect for little hands. You’ll also need a high-speed blender to get a smooth lime base and a chunky blueberry mixture.

    Blueberry Limeade Popsicles on ice with lime halves and blueberries

    How to Make Blueberry Limeade Popsicles

    You only need 4 ingredients to make it: fresh or frozen blueberries, lime juice, cane sugar (or agave syrup), and water. That is really all it takes. The two-layer technique is what makes these popsicles look as good as they taste: the lime layer freezes slightly first, then the blueberry mixture is added on top so each colour stays distinct.

    Create a Memorable Family Moment

    This blueberry limeade popsicle recipe is so simple that asking the kids to join in can create a fantastic summer memory. When the kids see me laying out the limes on the kitchen counter with a big bowl beside it, they always guess it’s popsicle time!

    Children in the kitchen can learn about:

    • flavours and textures
    • the importance of balance in creating delicious combinations
    • measuring ingredients to foster their mathematical abilities
    • reading comprehension and sequencing skills

    Beyond the kitchen, making popsicles as a family fosters teamwork, communication, and bonding. It’s a delightful way for kids to explore their creativity and take pride in what they made together.

    Love frozen treats? Try these other ice cream and popsicle recipes from Love & Harvest:

    Blueberry limeade popsicle finished and ready to eat

    Frequently Asked Questions

    Can I use bottled lime juice instead of fresh?

    Fresh is strongly recommended. Bottled lime juice tastes flat and slightly bitter compared to freshly squeezed limes. For a popsicle where lime is the star flavour, it is worth squeezing the real thing. About 6 medium limes give you the half cup you need.

    How long do these popsicles need to freeze?

    The lime layer needs about 2 to 3 hours in the freezer to partially set before you add the blueberry layer. Once the blueberry layer is added, freeze for an additional 5 hours or overnight. A full overnight freeze is the most reliable approach.

    Can I use frozen blueberries instead of fresh?

    Yes, frozen blueberries work perfectly in this recipe. There is no need to thaw them first. Blend them directly from frozen for a slightly chunkier, more textured layer that looks beautiful in the finished popsicle.

    How do I get the popsicles out of the mold without breaking them?

    Let the mold stand on the counter for a few minutes, then run it briefly under lukewarm water to loosen the edges. If you are using a silicone mold, gently pull and stretch the sides to release each popsicle. Avoid warm hands directly on the popsicle or it will melt too quickly.

    How should I store leftover popsicles?

    Wrap each popsicle individually in plastic wrap or place them in a zip-lock bag before returning them to the freezer. This prevents freezer burn and ice crystal formation, keeping the texture and flavour fresh for up to 4 weeks.

    Can I make these popsicles less sweet?

    Yes. Swap the cane sugar for 1 tablespoon of agave syrup for a less sweet version (agave is still a sugar). Or leave the sweetener out entirely if your blueberries are very sweet. The lime keeps them bright and tangy; they’ll just be more tart.

  • Vegetarian Mango Soy Ceviche

    Vegetarian Mango Soy Ceviche

    This Vegetarian Mango Soy Ceviche is proof that plant-based food can be just as vibrant and satisfying as anything from the sea. Juicy mango, tangy lime, jalapeño heat, and tender soy protein come together in a refreshing dish that is perfect for warm summer days — and ready in under 40 minutes.

    Vegetarian Mango Soy Ceviche plated with red salsa

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    What Is Ceviche?

    Ceviche is a vibrant and refreshing dish that hails from the coastal regions of Latin America. Traditionally it is made by marinating raw fish or shellfish in citrus juice — the acid “cooks” the seafood, denaturing the proteins and giving it a firm texture. The result is a zesty and flavourful dish enjoyed as an appetizer or a light meal.

    Here in Mexico, ceviche is a celebration of fresh ingredients and bold flavours. It features an array of complementary components such as onions, tomatoes, herbs like cilantro, and a touch of heat from jalapeños. The beauty of ceviche lies in its versatility — vegetarian versions like this Mango Soy Ceviche use vegetables and fruits as the base, marinated in citrusy goodness to create a refreshing and tangy medley of flavours.

    Vegetarian Mango Soy Ceviche ingredients laid out

    My Vegetarian Journey in Mexico

    In my culinary journey through Mexico, I noticed the abundance of fresh vegetables and fruits in the markets, and also that vegetarian dishes did not always take the spotlight in traditional Mexican cuisine. As someone passionate about vegetarian food, I was inspired to create a dish that proves vegetarian cuisine is anything but mundane.

    With each bite of the Mango Soy Vegetarian Ceviche, I am transported to the bustling streets of Mexico, where the lively atmosphere and rich culinary heritage come alive. The succulent mangoes bring a burst of sweetness, the tangy lime juice adds a refreshing kick, and the dried soy protein creates a satisfying hearty texture that makes this dish a complete meal.

    Ingredients for Vegetarian Mango Soy Ceviche

    Dried Soy Protein

    • Why it matters: Dried soy protein (also called textured vegetable protein or TVP) is the meat substitute that gives this ceviche its hearty, chewy texture. Once boiled and cooled, it absorbs the lime, Maggie sauce, and spices beautifully, mimicking the texture of seafood without any fish. Look for it in health food stores or order it online.

    Ripe Mango

    • Why it matters: The mango delivers natural sweetness and tropical flavour that balances the acidity of the lime and the savoury depth of the sauces. Choose a mango that yields slightly to pressure — too firm and it won’t have enough flavour, too soft and it turns mushy in the dish.

    Fresh Lime Juice

    • Why it matters: Lime is the soul of any ceviche. The citric acid brightens every ingredient and ties the flavours together. Use freshly squeezed lime juice — two small limes — for the best results.

    Maggie Sauce

    • Why it matters: Maggie sauce adds a savoury, umami depth that makes this vegetarian ceviche taste complex and restaurant-worthy. It is a beloved Mexican condiment found in almost every kitchen in Mexico. A little goes a long way.

    Jalapeño

    • Why it matters: The jalapeño brings the heat that makes ceviche addictive. Finely chop it for even distribution. Remove the seeds for a milder version or keep them for full heat.

    Plated mango soy ceviche with red salsa base

    Why Try This Mango Soy Vegetarian Ceviche?

    1. Bursting with vibrant flavours: The combination of ripe mangoes, zesty lime juice, and the umami richness of Maggie sauce creates a harmonious balance that dances on your palate.
    2. Refreshing and light: The citrusy marinade paired with juicy mangoes provides a delightful burst of freshness, making it perfect for warm weather indulgence.
    3. Vegetarian delight: This ceviche showcases the beauty and versatility of vegetarian cuisine — you can enjoy the essence of a traditional ceviche while staying fully plant-based.
    4. Texture experience: The soy protein, juicy mango, and crisp jalapeño add layers of texture to every bite.
    5. Easy and quick: With straightforward instructions, you can have this on the table in under 40 minutes.
    6. Sustainable choice: Overfishing and unsustainable fishing practices have depleted marine resources worldwide. Choosing plant-based alternatives like this ceviche lets you enjoy a delicious meal with a lighter impact on the planet.

    Vegetarian ceviche close-up showing texture

    Vegetarian Ceviche Flavour Profile

    The flavour of Mango Soy Vegetarian Ceviche can be described as a tantalizing combination of sweet, tangy, savoury, and refreshing notes in perfect harmony. The ripe mangoes bring natural sweetness, the lime juice provides a bright citrusy kick that balances that sweetness, and the Maggie sauce and vegan fish sauce layer in a complex, savoury depth that makes this dish genuinely surprising for first-time tasters.

    Love fresh and vibrant Mexican-inspired dishes? Try these others from Love & Harvest:

    Frequently Asked Questions

    What is dried soy protein and where do I find it?

    Dried soy protein (also called TVP — textured vegetable protein) is a high-protein meat substitute made from defatted soy flour. It comes in small granules or chunks, is shelf-stable, and doubles in size when rehydrated. Find it at health food stores, Latin markets, or order a bag of dried soy protein on Amazon.

    Can I make this ceviche ahead of time?

    Yes. The red salsa and the soy protein can be prepared up to a day in advance and stored separately in the refrigerator. Combine everything and add the fresh mango just before serving to keep the texture and colour at their best.

    How do I make this dish spicier or milder?

    For more heat, keep the jalapeño seeds and add a second jalapeño. For a milder version, remove all seeds and membrane from the jalapeño before chopping, or substitute a milder pepper like poblano.

    Can I use fresh soy protein instead of dried?

    The recipe calls for dried soy protein specifically because its texture after rehydration mimics seafood. Fresh tofu can be substituted — press it dry, cube it, and use it directly without boiling. The flavour absorption will be different but still delicious.

    What can I serve this ceviche with?

    Serve with tostadas, corn tortilla chips, or slices of avocado. The red salsa base is also wonderful on its own as a dip. A squeeze of extra lime over the top just before serving brings out all the flavours.

    Is this ceviche gluten-free?

    The base ingredients are naturally gluten-free, but check your brand of dried soy protein and Maggie sauce — some brands add wheat-based ingredients. Substitute coconut aminos for the Maggie sauce if you need a certified gluten-free alternative.

    Vegetarian Mango Soy Ceviche

    Vegetarian Mango Soy Ceviche

    A delightful twist on the traditional seafood-based ceviche. Our Mango Soy Ceviche is bursting with vibrant colours and flavours, which offer a refreshing and tangy taste, perfect for warm summer days. Print Recipe Pin RecipePrep Time:20 minutes Cook Time:15 minutes Course: AppetizerCuisine: MexicanKeyword: ceviche, soy, vegetarianServings: 6 people

    Equipment

    • high speed blender
    • colander

    Ingredients

    • 2 cups dried soy protein
    • 1 ripe mango cubed
    • 1 jalapeno finely chopped
    • 1 tbsp red onion finely chopped
    • 2 small lime juiced
    • 1 tsp Maggie sauce
    • 2 tsp vegan fish sauce
    • 1 tsp salt
    • 1 tbsp olive oil garnish

    Red Salsa

    • 1-2 tsp olive oil
    • 4 small roman tomatoes
    • 3 branches of cilantro
    • 1 tsp apple cider vinegar
    • pinch of salt

    Instructions

    Red Sauce

    • In a saucepan, turn the heat to medium-high. Slice the tomatoes into quarter-inch slices. Add the oil to the pan and sear the sides of all the tomatoes until slightly browned. Remove from heat.
    • In a high-speed blender, add the grilled tomatoes, cilantro, vinegar, and salt. Blend until smooth. Set aside.

    Mango Soy Ceviche

    • Add the dried soy proteins to a colander. Rinse under the faucet to remove any dust particles. Set aside.
    • Bring 1 litre of water to a boil, then add the rinsed soy protein. Cook on medium heat for about 10 to 15 minutes. Watch the pot carefully as it can foam up. Drain through a colander and let the cooked soy protein cool to room temperature.
    • In a large bowl, combine the cubed mango, jalapeño, red onion, lime juice, Maggie sauce, vegan fish sauce, and salt. Add the cooled soy proteins and mix well.
    • On the serving dish, spread the red salsa as the base. Place the mango soy ceviche on top in the centre. Drizzle the olive oil evenly over the top. Serve cold.
  • Loco Mango Popsicles

    Loco Mango Popsicles

    Three ingredients, one blender, and six hours in the freezer — that is all it takes to make these Loco Mango Popsicles. Creamy coconut milk and pure mango puree come together in a tropical frozen treat that is so incredibly good, “loco” is the only word that fits.

    Loco Mango Popsicles with coconut flakes on a plate

    As the sun blankets the world in its warm embrace, there is no better way to embrace the season than with the tantalizing combination of thick, juicy mango and creamy coconut. This frozen delight transports your taste buds to a tropical paradise, where the sweetness of ripe mangoes mingles harmoniously with the luscious creaminess of coconut milk. With each lick, you will be swept away on a gustatory journey of pure bliss.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    What I Love About Homemade Popsicles

    • Control the sugar content in each lick
    • Great way to use seasonal summer fruits
    • Easy recipe for kids to follow and tons of fun!
    • A great way of making homemade frozen treats
    • An infinite avenue for creativity

    Loco Mango Popsicles close-up showing creamy texture

    Ingredients for Loco Mango Popsicles

    Manila Mango (Fresh or Frozen)

    • Why it matters: Manila mango is the star of this recipe. It is known for its exceptionally sweet, aromatic, and creamy flavour — far less fibrous and more intensely sweet than other mango varieties. Its naturally smooth texture blends into a velvety puree without any lumps. Frozen mango works perfectly well and is available year-round, making this a recipe you can enjoy every season.

    Full-Fat Coconut Milk

    • Why it matters: Full-fat coconut cream is what gives these popsicles their incredibly rich and creamy texture. Low-fat coconut milk will produce a thinner, icier result. The fat content in full-fat coconut milk coats the palate beautifully and carries the mango flavour throughout every lick.

    Cane Sugar or Agave Syrup

    • Why it matters: Manila mangoes are naturally very sweet, so only a small amount of sweetener is needed. Cane sugar blends in smoothly. Agave syrup also works and dissolves easily in the cold mixture without any heating; use 1 tablespoon agave in place of the cane sugar.

    Unsweetened Coconut Flakes

    • Why they matter: The coconut flakes add a subtle crunch and a second layer of coconut flavour that makes these popsicles feel complete. Stir them into the blended mixture before pouring into the molds so they distribute throughout each popsicle.

    How to Make Coconut Mango Popsicles

    You only need 3 ingredients to make it — mango, full-fat coconut milk, and a sweetener. That is it. Blend until smooth, pour into your silicone popsicle mold, freeze overnight, and you have a tropical dessert that looks and tastes like it came from a beach resort.

    Why Use Manila Mango for Mango Popsicles?

    1. Flavour: Manila mango is loved for its rich, tropical sweetness. It produces popsicles that burst with deliciousness in every lick.
    2. Texture: Manila mango has a smooth and creamy texture. When blended and frozen, it creates a velvety treat that melts on your tongue.
    3. Natural sweetness: This variety is naturally so sweet that you only need 1/3 cup of cane sugar for the whole batch.
    4. Vibrant colour: Manila mango has a beautiful orange-yellow colour that makes these popsicles visually stunning.
    5. Availability: Manila mango is widely available in markets across Mexico and in the US, especially from May through August at peak season.

    Manila mangoes for mango popsicles

    What You Need to Make Homemade Popsicles

    You will need a silicone popsicle mold — silicone is the best choice because you can stretch and pull to release the popsicles easily without needing to run them under water for long. It stores flat in a cabinet too. Another advantage: silicone molds work with wooden sticks, so you never lose a plastic stick again.

    If you have kids and want a smaller size, look for a 6-cavity silicone mold that makes 3.3 oz popsicles — perfect for little hands. You will also need a high-speed blender to get the mango and coconut milk completely smooth.

    If you have a preferred mold, use it. In essence, they are all the same — so long as you have a popsicle at the end of the day.

    Create a Memorable Family Moment

    This recipe is so simple and delicious that asking the kids to join in can create a fantastic summer memory. When the kids see me laying out the mangoes on the kitchen counter with a big bowl beside it, they always know it is popsicle-making time!

    Children in the kitchen can learn about:

    • flavours and textures
    • the importance of balance in creating delicious combinations
    • measuring ingredients to foster their mathematical abilities
    • reading comprehension and sequencing skills

    Beyond the kitchen, making popsicles as a family fosters teamwork, communication, and bonding. It is a delightful way for kids to explore their creativity and take pride in what they made together.

    A hand holding a coconut-dipped mango popsicle

    Love frozen treats? Try these other ice cream and popsicle recipes from Love & Harvest:

    Frequently Asked Questions

    Can I use regular canned coconut milk instead of full-fat?

    Full-fat coconut milk is strongly recommended. Low-fat coconut milk has significantly less fat content, which produces a thinner, icier popsicle that lacks the creamy mouthfeel that makes these “loco.” If full-fat coconut milk is not available, look for coconut cream — it produces an even richer result.

    How long do the popsicles need to freeze?

    Freeze for a minimum of 6 hours, or overnight for the best results. An overnight freeze ensures the popsicles are completely solid throughout and hold their shape when unmolded.

    Can I use frozen mango instead of fresh?

    Yes — frozen mango works perfectly and is actually preferred because it is already at a cold temperature, which shortens the freezing time slightly. Blend it directly from frozen for a thicker, creamier base. Manila mango is the best variety but any sweet mango will work.

    How do I remove the popsicles from the mold without breaking them?

    Let the mold sit on the counter for 2 to 3 minutes first. Then run the outside of the mold briefly under lukewarm water. If using a silicone mold, gently pull and stretch the sides away from each popsicle to release them. Do not pull from the stick — hold the mold and push from below.

    How should I store leftover popsicles?

    Wrap each popsicle individually in plastic wrap or place them in a zip-lock bag and return to the freezer. This prevents freezer burn and ice crystal formation, keeping the texture and flavour fresh for up to 4 weeks.

    Can I make these popsicles without added sugar?

    Yes. Manila mango is naturally so sweet that the added sugar is minimal to begin with. If your mangoes are very ripe and sweet, you can skip the added sugar. The mango still brings its own natural sugar. Taste the blended mixture before pouring into the molds and adjust sweetness to your preference.

    Loco Mango Popsicles

    Loco Mango Popsicles

    Indulge in the tropical frenzy of our "Loco Mango Popsicle" made with coconut milk and pure mango puree. A delicious recipe that lets your taste buds go on a wild, fruit-filled adventure. Print Recipe Pin RecipePrep Time:10 minutes Course: DessertKeyword: mango, popsiclesServings: 8 people

    Equipment

    • high speed blender

    Ingredients

    • 3 cups frozen mango or 2-3 large manila mangos
    • 1 can full-fat coconut milk (13.65 oz)
    • ⅓ cup cane sugar or 1 tbsp agave syrup
    • ¼ cup unsweetened coconut flakes shredded or flakes

    Instructions

    • In a high-speed blender, add the mango. Blend until crumbly.
    • Add coconut milk and sugar (or agave syrup), and blend until smooth. Scrape down the sides and blend again. Stir in the coconut flakes.
    • Pour the mixture into a popsicle mould. Leave about a quarter inch of space at the top of each mould to allow the popsicle to expand in the freezer. Slide the lid on and insert the popsicle sticks into the mould.
    • Freeze for 6 hours or overnight.
    • To remove popsicles: Let the mould stand on the counter for a few minutes. Run the popsicle mould under lukewarm water to help loosen. If you have a silicone mould, pull and stretch the sides to release the popsicles.
    • Place the popsicle mould on a flat plate surface and wiggle the popsicles out.
    • Wrap the popsicles in plastic when you place them back into the freezer. This helps prevent them from being exposed to air and moisture, maintaining the quality and texture of the popsicles and preventing freezer burn and ice crystal formation.
  • Matcha Green Tea Popsicles

    Matcha Green Tea Popsicles

    Imagine biting into an ice-cold, creamy popsicle that cools you down from the inside out. That is exactly what these Matcha Green Tea Popsicles deliver — a tropical blend of coconut milk and ceremonial matcha that is as creamy as it is refreshing. One batch and you will want a stash in your freezer all summer.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    A hand holding a matcha green tea popsicle over ice

    Quench your summer cravings with the refreshing delight of Matcha popsicles. These vibrant treats satisfy your sweet tooth with that earthy matcha flavor.

    Matcha green tea popsicles resting on ice cubes

    What is Matcha Green Tea?

    Matcha green tea is a type of powdered green tea that has been a traditional part of Japanese culture for centuries. It is made from the leaves of the Camellia sinensis plant, the same plant used to produce other types of green tea. However, what sets matcha apart is the way it is grown, harvested, and processed.

    The cultivation of matcha involves shading the tea plants for several weeks before harvest, which boosts the chlorophyll content and gives the leaves a vibrant green color. After harvest, the stems and veins are removed, and the leaves are ground into a fine powder using traditional granite stone mills.

    Why Use Xanthan Gum in Matcha Popsicles?

    Xanthan gum is a common ingredient used in the production of matcha popsicles and other frozen desserts. Here are a few reasons why xanthan gum is often included:

    1. Texture and Mouthfeel: Xanthan gum acts as a thickening and stabilizing agent, giving the popsicle mixture a smooth and creamy texture. It helps prevent ice crystals from forming, resulting in a more enjoyable mouthfeel and preventing the popsicles from becoming too icy.
    2. Emulsification: Xanthan gum can help emulsify and bind the ingredients together, ensuring that the matcha and other components in the popsicle mixture are evenly distributed. This contributes to a consistent flavour throughout the popsicle.
    3. Suspension of Ingredients: Matcha powder can sometimes settle at the bottom of the popsicle mixture due to its weight. Xanthan gum helps suspend the matcha particles and other ingredients evenly throughout the mixture, preventing separation and ensuring a consistent distribution of flavour.
    4. Enhanced Stability: Xanthan gum improves the stability of the popsicle mixture, preventing ingredient separation and reducing the chances of the mixture separating or becoming watery during the freezing process.
    5. Reduced Melting: Xanthan gum can help slow down the melting rate of popsicles, allowing them to maintain their shape and texture for a longer period, particularly in warmer temperatures.

    What I Love About Homemade Matcha Popsicles

    • Control the sugar content in each lick
    • Great way to use seasonal summer fruits
    • Easy recipe for kids to follow and tons of fun!
    • A great way of making homemade frozen treats
    • An infinite avenue for creativity

    Ingredients

    You only need 5 ingredients to make these matcha green tea popsicles. Simple, clean, and packed with flavour.

    Coconut Milk

    Full-fat coconut milk is the backbone of this recipe.

    • Why it matters: The high fat content creates that creamy, ice-cream-like texture without any dairy. It also carries the matcha flavour beautifully and prevents an icy, hard bite.

    Matcha Powder

    Use ceremonial-grade matcha powder for the best results.

    • Why it matters: Ceremonial grade matcha is brighter green and less bitter. Culinary grade works but produces a slightly more bitter flavour.

    Plant-Based Milk

    Almond milk, oat milk, or any plant-based milk you prefer.

    • Why it matters: This thins the coconut milk to a pourable consistency and adds volume without adding heaviness. Use unsweetened almond milk so the honey is the only sweetener.

    Honey

    Raw varietal honey or ¼ cup sugar work equally well.

    • Why it matters: Sweetness is essential in frozen desserts because cold temperatures dull flavor perception. Honey adds complexity that plain sugar cannot match.

    How To Make Matcha Popsicles

    In a high speed blender add coconut milk, almond milk, xanthan gum, matcha powder, and honey. Blend on high until the mixture comes together smoothly. Leave it on high for about 30–40 seconds until the top of the liquid gets frothy. The froth at the top of the popsicle mold gives it a beautiful look once frozen.

    Fingers lifting a frothy-topped matcha popsicle from a bed of ice

    What Do You Need to Make Homemade Popsicles?

    Firstly, you will need a popsicle mold. The one I like is silicone because you can stretch and pull to get the popsicles out. It is easier to store in cabinets too. Another thing I like about silicone molds is that I can use wooden sticks.

    I mean, come on, who hates it when a plastic stick goes missing, and you’re running through the kitchen looking for it? I despise playing hide-and-seek with the reusable sticks because I end up looking like a crazy lady searching for them.

    If you have kids and want a smaller size, you can buy a 6-cavity silicone mold — it makes about 3.3oz per popsicle, perfect for children!

    If you have a preferred mould, use it. In essence, they are all the same, so long as you have a popsicle at the end of the day.

    Two matcha green tea popsicles on dark ice cubes

    Create A Memorable Family Moment!

    This matcha popsicle recipe is so simple and delicious that asking the kids to join in can create a fantastic summer memory for them.

    When the kids see me laying out the limes on the kitchen counter with a big bowl beside it, they always know it’s popsicle-making time! Engaging kids in the process of making popsicles can be a wonderfully enjoyable and educational experience. They can learn about flavours, textures, measuring, and the science of freezing — all while having a great time.

    If you love frozen treats, you might also enjoy our Matcha Avocado Popsicles or the fun and fruity Loco Mango Popsicles. And for something completely different, try our Mixed Berry Smoothie with Pomegranate and Nopal, another family favourite.

    Frequently Asked Questions

    Can I use culinary grade matcha instead of ceremonial grade?

    Yes, you can. Culinary grade matcha is less expensive and works well in recipes. However, ceremonial grade produces a more vibrant green colour and a less bitter flavour. If you are sensitive to bitterness, stick with ceremonial grade.

    Can I make these popsicles without xanthan gum?

    Yes, but the texture will be icier. Xanthan gum is what prevents large ice crystals from forming, giving these popsicles their smooth, creamy bite. If you skip it, the popsicles will still be delicious — just slightly less creamy.

    How long do matcha popsicles last in the freezer?

    Stored in an airtight container or individually wrapped in plastic wrap, these matcha popsicles keep well for up to 2 months in the freezer. After that, they may develop freezer burn.

    Can I use a different sweetener?

    Absolutely. Maple syrup, agave nectar, or even coconut sugar all work well. Just note that liquid sweeteners blend more easily than granulated sugars. If using coconut sugar, blend an extra 10 seconds to fully dissolve.

    What popsicle mold size do I need?

    This recipe makes about 10 standard-size popsicles (roughly 3 oz each). If you are using a smaller mold — like a children’s size — you will get more pieces. Just adjust freeze time accordingly; smaller molds may be ready in 4 hours.

    Can I add fruit to this matcha popsicle recipe?

    Yes! Sliced mango, kiwi, or blueberries can be placed inside the mold before pouring the matcha mixture for a beautiful and flavourful twist. Make sure the fruit pieces are small enough to fit without blocking the popsicle stick.

    A hand holding a matcha green tea popsicle over ice

    Matcha Green Tea Popsicles

    After indulging in a hearty BBQ meal, these matcha green tea popsicles make a refreshing, light finish. They provide a refreshing and light option to balance out the richness of the barbecue flavours. The creamy texture, combined with the subtle tropical breeze of coconut milk, creates a harmonious blend that will transport your taste buds to a serene paradise.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Freeze Time 6 hours
    Total Time 6 hours 10 minutes
    Servings: 10 people
    Course: Dessert
    Calories: 90
    Ingredients Equipment Method

    Ingredients
      

    • 1 15oz can coconut milk
    • 1 cup almond milk or any other vegan milk
    • 1 tsp xanthan gum
    • 1 tbsp matcha green tea powder
    • 3 tbsp honey or ¼ cup sugar

    Equipment

    • silicon popsicle mould

    Method
     

    1. In a high-speed blender, add coconut milk, almond milk, xanthin gum, matcha powder, and honey. Blend on high until the mixture comes together smoothly.
    2. Pour the mixture to fill each popsicle mould. Place lid over moulds, then insert popsicle sticks.
    3. Place it in the freezer for 6 hours or overnight.
    4. When it is ready, leave the popsicles out for 30 minutes so it is easier to squeeze them out.
  • Cucumber Crush Popsicles

    Cucumber Crush Popsicles

    Cool, floral, and utterly refreshing — these Cucumber Crush Popsicles are summer in frozen form. Made with fresh cucumbers, lime, mint, sugar, and edible pansy flowers, every bite is as beautiful as it tastes. If you have ever sipped cucumber water on a hot day and thought “I wish this was a popsicle,” this recipe is for you.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    Cucumber mint popsicle with a pressed pansy flower on ice

    Step into a world of enchantment with our captivating Cucumber Mint Popsicles, inspired by the timeless tale of “The Secret Garden.” Just like the hidden wonders that come alive within the pages of this cherished book, our popsicles hold a magical surprise within their icy embrace.

    Delicate pansy flowers, with their vibrant hues and delicate petals, are nestled inside these frozen delights, adding a touch of natural beauty that will transport you to a whimsical garden. The refreshing combination of cool cucumber and lime, and invigorating mint awakens the senses, while the unexpected presence of pansy flowers adds an element of wonder and joy.

    With each lick, you’ll experience the refreshing taste and behold the visual allure of the hidden flowers, making these popsicles a true feast for the senses.

    Cucumber popsicles with edible pansies and cucumber slices on ice

    What I Love About Homemade Popsicles

    • Control the sugar content in each lick
    • Great way to use seasonal summer fruits
    • Easy recipe for kids to follow and tons of fun!
    • A great way of making homemade frozen treats
    • An infinite avenue for creativity

    About “Agua de Pepino”

    Have you had the pleasure of trying the delightful Mexican beverage known as “Agua de Pepino”? Translating to “cucumber water,” this refreshing drink is super popular in Mexico.

    While cucumber water may not be widely recognized and prepared in many places, its taste is truly delightful. By infusing a few mint leaves, the flavour becomes even more invigorating. In Mexico, you can easily find “Agua de Pepino” at various juice vendors, and sometimes they even add chia seeds for an extra twist. Drawing inspiration from the fresh cucumbers enjoyed on those sweltering days, we proudly present the Cucumber Crush Popsicle.

    Can You Eat Pansy Flowers?

    You see pansy flowers all over the garden during spring and summer. You may wonder if these flowers are edible — the short answer is yes! I’ve used them in popsicles and spring rolls. They are enchanting to look at and completely safe to eat. Flavour-wise, they are very mild with a faint grassy sweetness, so they add visual drama without overpowering the cucumber and mint.

    Clear cucumber popsicle with a purple and yellow pansy frozen inside

    Ingredients

    Five simple ingredients make these popsicles — and each one plays a clear role.

    Cucumber

    Use a fresh, firm English or Persian cucumber for the best results.

    • Why it matters: Cucumber is mostly water, which is exactly what you want in a popsicle base. It blends into a light, pale green liquid that freezes beautifully without becoming too icy or dense. Remove the seeds for a smoother texture.

    Lime Juice

    Freshly squeezed lime juice brightens the entire flavour profile.

    • Why it matters: Without acid, cucumber-flavored anything can taste flat. The lime provides the tartness that wakes up your taste buds and makes each bite pop. Bottled lime juice works in a pinch, but fresh is noticeably better.

    Mint

    Fresh mint leaves, finely chopped.

    • Why it matters: Mint adds a cooling menthol effect that amplifies the refreshing quality of cucumber. The key is to add mint after blending and stir it in by hand — blending mint bruises it and turns the popsicle a murky brown-green.

    Pansy Flowers

    Edible pansy flowers — fresh or from a specialty store — pressed into the mold walls before pouring.

    • Why it matters: These are entirely for beauty. Placing them against the mold walls means they freeze visible through the popsicle, creating a stunning garden-in-ice effect. Make sure to use food-grade, pesticide-free flowers only.

    How To Make Cucumber Crush Popsicles

    First, pick fresh cucumbers and wash and rinse them. According to Mexican folklore, rubbing the cut ends of the cucumber together for a few seconds helps reduce bitterness. Everyone here does it — give it a try!

    Chop the mint leaves into small pieces. Then cut the cucumber in half, deseed it, and chop it into small chunks. Blend the cucumber chunks with lime juice, sugar, and water. Stir in the mint leaves.

    Finally, rinse the pansy flowers to remove dirt. Fill popsicle molds with the cucumber mixture, leaving 1 inch of space at the top. Add 2-3 flowers to each mold and gently submerge them using a chopstick or skewer. Insert popsicle sticks and freeze for 6 hours or overnight.

    What Do You Need to Make Homemade Popsicles?

    Firstly, you will need a silicone popsicle mold. The silicone version is best because you can stretch and pull to get the popsicles out without breaking them. It is also easier to store in cabinets.

    Another thing I like about silicone molds is that I can use wooden sticks — no more playing hide-and-seek with missing plastic sticks around the kitchen!

    If you have kids and want a smaller size, you can buy a 6-cavity silicone mold that makes about 3.3oz each — perfect for children.

    Cucumber crush popsicles laid on ice with mint and cucumber slices

    Create a Memorable Family Moment!

    This recipe is so simple and delicious that asking the kids to join in can create a fantastic summer memory for them. Engaging kids in the process of making popsicles can be a wonderfully enjoyable and educational experience. They can learn about flavours, textures, measuring, and the science of freezing — all while having a great time.

    Looking for more frozen popsicle ideas? Try our Matcha Green Tea Popsicles or the vibrant Blueberry Lemonade Popsicles. Both are just as easy and kid-approved.

    Frequently Asked Questions

    Can I skip the pansy flowers?

    Yes, absolutely. The pansy flowers are purely decorative and do not affect the flavour. These popsicles taste just as delicious without them. If you want to add a floral element, edible violets or lavender buds also work beautifully.

    Why is my cucumber popsicle icy instead of smooth?

    An icy texture usually means there is too much water and not enough dissolved sugar or fat in the mixture. Make sure to measure the sugar accurately and blend thoroughly. Adding a small amount of xanthan gum (1/4 tsp) can also help prevent large ice crystals from forming.

    How do I get the flowers to stay pressed against the side of the mold?

    Fill the mold about halfway with the cucumber mixture first. Press the flowers gently against the inside walls, then slowly fill the rest of the mold. The liquid holds them in place as it freezes. A chopstick or skewer helps position them precisely.

    Can I use a blender instead of a juicer?

    Yes, a blender works perfectly for this recipe. Blend on high for about 15 seconds until completely smooth. If you prefer a pulp-free popsicle, strain the blended mixture through a fine mesh sieve before pouring into the molds.

    How long do cucumber popsicles last?

    Stored in an airtight container or individually wrapped in plastic wrap, these popsicles keep well in the freezer for up to 6 weeks. After that, the flowers may start to discolour and the flavour will begin to fade.

    Can I substitute something for sugar?

    Yes. Agave nectar dissolves easily and works very well in cold preparations like this. Honey also works but adds a slight honey flavour that competes with the cucumber. Use the same quantity as the sugar called for in the recipe.

    Cucumber crush popsicles laid on ice with mint and cucumber slices

    Cucumber Crush Popsicles

    Experience the cool, refreshing Cucumber Crush Popsicles made with fresh cucumbers, lime, mint, sugar, and pansy flowers, it is absolutely gorgeous and refreshing. 
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    6 hours
    Total Time 6 hours 15 minutes
    Servings: 10 popsicles
    Course: Dessert
    Calories: 55
    Ingredients Equipment Method

    Ingredients
      

    • 1 cucumber
    • ¼ cup lime juice
    • ⅓ cup sugar
    • 15-20 pedals pansy flower
    • 2 cups water

    Equipment

    • high speed blender

    Method
     

    1. Cut the ends of the cucumber. Split it in half and take the seeds out.
    2. Finely chopped the mint and set aside.
    3. Add the cucumber, lime juice, sugar and water. Blend on high for 15 seconds. Stir the mint leaves into the mixture.
    4. Pour the mixture into your popsicle moulds and freeze until solid for 6 hours or overnight.
  • Easy Blueberry Ice Cream

    Easy Blueberry Ice Cream

    When summer’s heat beckons, what better way to cool down than with a scoop of homemade blueberry ice cream? Bursting with vibrant hues and a delightful blend of sweet and floral flavours, this blueberry ice cream is an exquisite treat that captures the essence of the season. The best part? No artificial colouring, no mystery ingredients — just real blueberries, cream, and a squeeze of lemon.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    Scoops of purple blueberry ice cream in a loaf pan with fresh blueberries

    An Explosion of Flavour

    The first taste of blueberry ice cream is a revelation — an explosion of flavour that harmonizes the richness of cream with the bright tanginess of blueberries. The subtle tartness of the berries balances perfectly with the creaminess, creating a symphony on your taste buds. Whether enjoyed in a crispy waffle cone or a delicate dish, this frozen creation is a celebration of summer.

    Bowl of blueberry ice cream topped with fresh blueberries next to waffle cones

    Blueberry Ice Cream Pairing

    This easy blueberry ice cream pairs beautifully with a variety of complementary flavours. Here are some wonderful pairing ideas:

    • Cherry Syrup — drizzle a spoonful of homemade cherry syrup over a scoop of blueberry ice cream for a stunning berry-on-berry contrast.
    • Dark Chocolate — the combination of creamy blueberry ice cream and decadent chocolate creates a luxurious and irresistible dessert. Try it with a triple chocolate brownie!
    • Mango Sorbet — the vibrant tropical flavours of Fresh Mango Sorbet harmonize beautifully with the sweet and tangy blueberry ice cream. We also have a Chili Mango Sorbet if you want something with a kick!

    A hand holding a waffle cone of blueberry ice cream

    Blueberry Flavour

    Blueberry ice cream is a magical symphony of flavours. As you take your first spoonful, the velvety smoothness of the ice cream caresses your palate. Then, the subtle floral notes of the blueberries gradually unfold, complementing the rich creaminess in a way that feels absolutely divine. The balance between sweet and tart creates a harmonious melody that leaves you craving more.

    A hand holding a double scoop of blueberry ice cream in a waffle cone

    Why Churn Instead of High-Speed Blending

    To achieve the perfect texture and flavour, blueberry ice cream undergoes a meticulous churning process. Freshly picked blueberries are gently cooked down to release their natural juices and concentrated flavours.

    The resulting vibrant blueberry puree is then swirled into a creamy base, crafted from a combination of milk, cream, sugar, and a touch of lemon juice. The mixture is churned slowly, allowing air to incorporate, resulting in a light and velvety ice cream that melts effortlessly on the tongue.

    The ice cream maker I’ve been using for the past 10 years is the Cuisinart Ice Cream Maker Machine. I had one in Canada and loved the compact size and reliable performance. Now that we are living in Mexico, I bought the same model and they still haven’t changed the machinery in 20 years!

    Blueberry ice cream churning in an ice cream machine

    Why I Love Homemade Ice Cream

    • Control the sugar content in each scoop
    • Great way to use seasonal summer fruits
    • Easy recipe for kids to follow and tons of fun!
    • A great way of making homemade frozen treats
    • An infinite avenue for creativity

    Saucepan full of fresh blueberries

    Ingredients

    Five simple ingredients. That’s all it takes.

    Fresh or Frozen Blueberries

    Use the freshest blueberries you can find. Frozen blueberries work well too and can actually produce a deeper colour.

    • Why it matters: Blueberries are the star of this recipe. Cooking them down first concentrates their flavour and releases the deep purple pigment that gives this ice cream its beautiful colour. Do not skip the cooking step — raw blueberries blended into cream taste flat by comparison.

    Sugar

    Plain granulated white sugar keeps the flavour clean and lets the blueberry shine.

    • Why it matters: Sugar does more than sweeten — it also lowers the freezing point of the mixture, which keeps the ice cream scoopable at freezer temperature. Reducing the sugar significantly will result in a rock-hard, icy product.

    Cream

    Use heavy whipping cream (35% fat or higher) for the richest result.

    • Why it matters: Fat is what makes ice cream creamy rather than icy. The fat molecules interfere with ice crystal formation during churning, creating a smooth, velvety texture. Substituting with half-and-half or whole milk alone will produce a noticeably icier result.

    Milk

    Whole milk balances the richness of the cream and lightens the texture slightly.

    • Why it matters: A pure cream base would be too heavy and buttery. The milk thins it to the ideal consistency for churning and creates that classic ice cream “scoop” texture that holds its shape without being too dense.

    Fresh Lemon Juice

    Just one teaspoon added while the machine is churning.

    • Why it matters: Lemon juice brightens the blueberry flavour and prevents the colour from turning muddy purple-grey. The acid also balances the sweetness and gives the ice cream a more complex, layered taste.

    How to Make This Easy Blueberry Ice Cream

    Making homemade blueberry ice cream is a delightful and rewarding process. First, we wash the blueberries and coat them with some sugar. We heat a large saucepan over medium heat and slowly cook the blueberries to release the juice and concentrate the flavour. After 5 minutes, I use a potato masher to mash the blueberries and simmer for another 10 minutes. Turn the heat off.

    Let the blueberry mixture cool on the side. Meanwhile, combine the cream and milk together. Once the blueberry mixture is cool to room temperature, blend it in a high-speed blender until smooth. Then pour the blueberry liquid into the cream. Refrigerate until cold, about 3 hours.

    Lastly, set up the ice cream churner. Pour the blueberry mixture into the machine. While the machine is running, add freshly squeezed lemon juice. It should take around 20-25 minutes. Once churned, transfer the blueberry ice cream to a lidded container, smoothing the surface. Place a piece of parchment paper directly on top to prevent ice crystals from forming, then cover with the lid.

    Loaf pan of blueberry ice cream with a scoop, fresh blueberries and a waffle cone

    Why You Should Make This Blueberry Ice Cream

    Picture this: you get to handpick the juiciest, plump blueberries, ensuring the ultimate freshness and quality. Then, you dive into a world of culinary creativity, customizing the recipe to match your unique taste buds. Want an extra burst of blueberry goodness? Toss in more! And the satisfaction you’ll feel when you scoop that creamy, dreamy homemade blueberry ice cream is out of this world.

    It’s not just about the flavour — it’s about the experience. The laughter, the memories made in the kitchen with loved ones, and that moment of pure bliss when you savour each mouthwatering spoonful. So, grab those blueberries, unleash your inner culinary genius, and let’s dive into frozen dessert perfection.

    A child holding up a waffle cone piled with blueberry ice cream

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    Looking for more frozen desserts? Try our Vanilla Bean Ice Cream — a classic that pairs perfectly with just about everything.

    Frequently Asked Questions

    Do I need an ice cream maker to make this recipe?

    Yes, this recipe is designed for an ice cream maker. If you don’t own one, you can try a no-churn method: whip the cream to soft peaks separately, fold in the cooled blueberry puree gently, and freeze in a lidded container. Stir vigorously every 30 minutes for the first 3 hours to break up ice crystals. The texture won’t be as smooth, but it will still be delicious.

    Can I use frozen blueberries instead of fresh?

    Yes. Frozen blueberries work very well in this recipe since you are cooking them down anyway. They can actually produce a more intense purple colour than fresh blueberries. There is no need to thaw them first — just add them directly to the saucepan with the sugar.

    Why did my ice cream turn out icy instead of creamy?

    The most common causes are: the mixture was not cold enough before churning (it needs to be thoroughly chilled — at least 3 hours), the cream-to-milk ratio was off, or the churn time was too short. Make sure the ice cream maker bowl is fully frozen (at least 24 hours) before use.

    How long does homemade blueberry ice cream last?

    Stored in an airtight freezer-safe container with parchment pressed directly on the surface, this ice cream keeps well for up to 2 weeks before ice crystals begin to form. After the first week, the texture is best if you let it sit at room temperature for 3-5 minutes before scooping.

    Can I make this ice cream dairy-free?

    Yes. Substitute the milk and cream with full-fat coconut cream (two cans). The result will be a slightly coconutty, tropical blueberry ice cream that is absolutely delicious. Oat cream also works and has a more neutral flavour if you want to keep the pure blueberry taste front and centre.

    How do I prevent freezer burn on homemade ice cream?

    Press a sheet of plastic wrap or parchment paper directly onto the surface of the ice cream before putting the lid on. This eliminates the air gap between the ice cream and the container lid — the air gap is what causes freezer burn. A tight-fitting lid is also essential.

    A hand holding a double scoop of blueberry ice cream in a waffle cone

    Easy Blueberry Ice Cream

    Bursting with vibrant hues and a delightful blend of sweet and floral flavours, blueberry ice cream is an exquisite treat that captures the essence of the season.
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 25 minutes
    Chill & Freeze 11 hours
    Total Time 11 hours 45 minutes
    Servings: 8 people
    Course: Dessert
    Cuisine: American
    Calories: 230
    Ingredients Equipment Method

    Ingredients
      

    • 3 cups fresh or frozen blueberries
    • 1 cup sugar
    • 3 cups milk
    • 1 cup cream
    • 1 tsp fresh lemon juice

    Equipment

    • ice cream churner
    • potato masher

    Method
     

    1. Rinse the blueberries from a running facet. Lay the blueberries on a kitchen towel and lightly toss it to dry them. Add the blueberries in a large bowl and toss it with sugar. Heat a large saucepan over medium heat and slowly cook the blueberries to release the juice and concentrate the flavour. After 5 minutes, use a potato mash and mash the blueberries to release their flavour and simmer for another 10 minutes. Turn the heat off.
    2. Let the blueberry mixture cool on the side. Meanwhile, combine the cream and milk together. Once the blueberry mixture is cool to room temperature, blend it in a high-speed blender until smooth. Then pour the blueberry liquid into the cream. Refrigerate until it is cold, about 3 hours. 
    3. Set up the ice cream churner and turn it on according to the manufacturer's instructions. Pour the blueberry mixture into the machine. While the machine is running add a freshly squeezed lemon juice. It should take around 20-25 minutes. 
    4. Transfer ice cream to a freezer-safe container and freeze until solid. About 8 hours.
  • Chili Mango Sorbet

    Chili Mango Sorbet

    Ever been to a Mexican beach and watched someone devour a mango on a stick covered in Tajín? That combination of sweet, tangy, and spicy is exactly what this chili mango sorbet delivers — except you make it at home in your blender and freeze it for 2 to 3 hours. It is vegan, gluten-free, and completely dairy-free, which means everyone at the table gets a scoop.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    Chili mango sorbet in a loaf pan topped with shredded coconut and chili powder

    The Flavour

    One of the things that makes chili mango sorbet so special is the combination of sweet and spicy flavours. The sweetness of the mango is perfectly balanced by the heat of the chili powder, creating a flavour experience that is both satisfying and refreshing.

    The coconut cream and maple syrup add a natural sweetness that complements the mango. While the lime juice provides a tangy citrus flavour that rounds out the overall taste.

    Loaf pan of mango sorbet with coconut, next to fresh mangoes

    Vegan Gluten-Free Dessert

    Another great thing about chili mango sorbet is that it is vegan and gluten-free. Mangoes contain vitamins A and C and some fiber. And maple syrup is a natural sweetener that adds depth of flavour beyond simple sweetness.

    How to Serve Chili Mango Sorbet

    When it comes to serving chili mango sorbet, there are many different ways to enjoy it. You could serve it:

    • on its own as a refreshing summer treat
    • pair it with fresh fruit or chopped nuts for added texture and flavour
    • serve it alongside a spicy dish to help balance out the heat

    Looking for more frozen treats? Try our Fresh Mango Sorbet or the tropical Matcha Avocado Popsicles.

    A hand sprinkling chili-lime seasoning over mango sorbet

    Ingredients

    Key Ingredients

    Frozen Mangoes

    • Why they matter: Mangoes are the star of the show. They contain vitamins A and C and some fiber. Frozen mango is required for this recipe — it gives you that cold, creamy sorbet texture without needing an ice cream machine. Cut them into small chunks before freezing for the best results.

    Coconut Cream

    • Why they matter: We are eliminating dairy for this recipe, and full-fat coconut cream gives the same luscious, creamy texture as dairy — but much tastier. Do not substitute with light coconut milk or the sorbet will be icy and thin.

    Tajín Clásico Chili Seasoning

    • Why they matter: In Mexico we love to sprinkle Tajín on mango, and this sorbet is the frozen version of that. Tajín delivers chili, lime, and salt in one hit. You can find it at most grocery stores or pair it with an ice cream maker if you want a churned version.

    Maple Syrup

    • Why they matter: To add natural sweetness with depth of flavour. It pairs beautifully with tropical fruit. Adjust the amount to your taste and the sweetness of your mangoes.

    Bottle of chili-lime seasoning held over a pan of mango sorbet

    Why Make Chili Mango Sorbet?

    • Unique dessert — If you are up for something new, different, and super tasty, this is the perfect dessert for you.
    • Take advantage of mango season — When mango is abundant, freeze it. This recipe is the perfect way to use up freezer-stored mango all year round.
    • So tasty — Ever gone to a Mexican beach and seen people sprinkling chili on a mango on a stick? This is exactly that — no travel required.

    Professional Tips

    Pro Tip #1 – Use a High-Speed Blender

    A high-speed blender will make all the difference for this recipe. The recipe asks you to blend frozen mango chunks, so a heavy-duty blender that can break down frozen ingredients is essential. A regular blender may struggle.

    Pro Tip #2 – Small Mango Chunks

    Smaller mango chunks break down more easily in the blender. If you are freezing your own mangoes, remember to cut them into small pieces before freezing.

    Pro Tip #3 – Rest for 10 Minutes Before Serving

    This sorbet will be difficult to scoop straight from the freezer. Leave it on the countertop for 10 to 15 minutes before trying to scoop. It softens to the perfect consistency.

    Frequently Asked Questions

    Do I need an ice cream machine to make this sorbet?

    No. This recipe requires only a high-speed blender. Blend, transfer to a freezer-safe container, freeze for 2 to 3 hours, and it is ready to scoop.

    Can I use fresh mango instead of frozen?

    Fresh mango will not give you the sorbet texture. You need frozen mango for the cold, creamy consistency. If you only have fresh mango, cut it into chunks and freeze it for at least 4 hours first.

    What can I substitute for Tajín?

    If you cannot find Tajín, use a mix of chili powder, a pinch of salt, and a squeeze of lime. The key is that combination of heat, salt, and citrus that Tajín delivers in one ingredient.

    Is this sorbet really vegan and gluten-free?

    Yes. Every ingredient in this recipe — frozen mango, coconut cream, lime juice, maple syrup, and Tajín Clásico — is naturally vegan and gluten-free.

    How long does chili mango sorbet keep in the freezer?

    Stored in a sealed container, this sorbet keeps well for up to 2 weeks. After that it may develop ice crystals and lose its creamy texture. Always press plastic wrap directly on the surface before sealing.

    Can I make this without coconut cream?

    Yes, but the texture will be less creamy. You can substitute with full-fat coconut milk as a lighter option, or blend in half an avocado for a creamier consistency without a strong avocado flavour.

    Chili mango sorbet with toasted coconut in a white loaf pan

    Chili Mango Sorbet

    Chili mango sorbet is a sweet and spicy treat to cool you down on a hot day! Vegan and GF. Print Recipe Pin RecipePrep Time:10 minsCook Time:25 minsCourse: DessertKeyword: chili mango sorbet, dessert, veganServings: 6 people

    Equipment

    • high speed blender

    Ingredients

    • 3 cups mango chunks frozen and cut into small pieces
    • ½ cup full fat coconut milk or cream
    • 1 lime juice
    • 2 tbsp maple syrup
    • 2 tsp dried coconut strips
    • 1-2 tsp Tajín Clásico chili seasoning salt

    Instructions

    • In a high speed blender, put all the ingredients together.
    • Blend on high for 1 minute until everything comes together smoothly with no lumps. If you find it is not coming together well, add a little bit of water to make it less thick.
    • Transfer the sorbet to a freezer-safe container (I prefer a 9×5 bread pan), cover and freeze for 2-3 hours.
    • When ready to serve, let sit at room temperature for 5-10 minutes to soften before scooping.