Bottoms Up | Mango Creamsicle

mango nectar, juice, fruit, drink, cocktail, alcohol, vodka, foodfashionandfun, food blog, lifestyle blog

mango nectar, juice, fruit, drink, cocktail, alcohol, vodka, foodfashionandfun, food blog, lifestyle blog

mango nectar, juice, fruit, drink, cocktail, alcohol, vodka, foodfashionandfun, food blog, lifestyle blog

I used to love orange creamy popsicles when I was a kid. They were bursting with orange flavor but had that creamy ice cream to balance it out. I believe they were called orangsicles . . . This is my very adult interpretation of my childhood favorite.

Bottoms Up | Mango Creamsicle

Serving Size: 2

Bottoms Up | Mango Creamsicle

1 cup Mango Juice

1/2 cup milk

1/2 cup vodka

1 cup ice

whipped cream

lime wedges

Pour the mango juice, milk, vodka and ice into a blender. Blend until smooth.

Pour into 2 highball glasses.

Garnish with a lime wedge and dollop of whipped cream.

Serve.

http://foodfashionandfun.com/2014/07/29/bottoms-up-mango-creamsicle/

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Let’s Eat | Chocolate Cover Frozen Bananas with Pistachios, Coconut and More Chocolate

frozen, dessert, bananas, chocolate, nuts, foodfashionandfun, food blog, lifestyle blog

frozen, dessert, bananas, chocolate, nuts, foodfashionandfun, food blog, lifestyle blog

frozen, dessert, bananas, chocolate, nuts, foodfashionandfun, food blog, lifestyle blog

frozen, dessert, bananas, chocolate, nuts, foodfashionandfun, food blog, lifestyle blog

Let’s Eat | Chocolate Cover Frozen Bananas with Pistachios, Coconut and More Chocolate

Yield: 35-45 pieces

Frozen bananas are a great way to cool down during the summer. I love that they are bite size and sprinkled with your favorite toppings. I used pistachios, coconut and chocolate but you can use whatever you have handy. I think crushed hard candy, sprinkles or chopped up dried fruit would be great as well.

2 cups chocolate chips

2 tablespoons canola oil

3-5 ripe bananas, peeled, cut into 1/2-inch-thick slices

1 cup sweetened shredded coconut

1 cup pistachios, chopped finely

1 cup chocolate, chopped finely

Stir chocolate and oil in heavy small saucepan over low heat just until smooth. Let stand 15 minutes to cool.

Place each topping in separate shallow dish.

Line baking sheet with foil.

Using a fork, dip 1 banana slice in chocolate, coating completely. Shake off excess chocolate.

Drop dipped banana in 1 topping. Using your fingers, sprinkle more topping over banana to coat and then transfer to foil-lined sheet.

Repeat with remaining bananas, chocolate, and toppings.

Freeze until firm, about 3 hours.

Serve.

I would start with 3 bananas and then cut up additional bananas as needed. I started with 3 small bananas but found that I had extra melted chocolate so I was able to keep going. I did need a little extra topping so also have extra toppings on hand just in case 1 cup is not enough.

http://foodfashionandfun.com/2014/07/24/lets-eat-chocolate-cover-frozen-bananas-with-pistachios-coconut-and-more-chocolate/

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