Halo-Halo Ice Pops

Ingredients

• 0.3 cup granulated sugar 
• 0.5 cup cup heavy whipping cream 
• 0.8 cup mangos sweetened whole red boiled ripe
• 1 cup coconut milk unsweetened
• 0.3 teaspoon vanilla extract 
• 0.3 cup milk whole
• 0.5 cup frangelico frozen grated (purple yam;)
• 0.5 cup frangelico frozen grated (purple yam;)

Equipment

• bowl
• sauce pan
• whisk
• blender
• kitchen towels
• measuring cup

Directions

1. Place the ube, cream, milk, and 1/4 cup of the sugar in small saucepan over medium heat and whisk until the sugar has dissolved, about 10 minutes.
2. Transfer the mixture to a blender. Purée until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam to escape and prevents the blender lid from popping off).
3. Pour the mixture into a heatproof measuring cup and stir in the vanilla. Divide the mixture among the pop molds, filling them halfway.
4. Place in the freezer until almost completely solid, about 2 hours.When the frozen ube is ready, prepare the coconut milk–fruit mixture.
5. Place the coconut milk in a small bowl and add the remaining 3 tablespoons sugar.
6. Whisk until the mixture is smooth and the sugar has dissolved, about 2 minutes. Stir in the fruit or other add-ins, if using; set aside.
7. Remove the molds from the freezer, stir the coconut milk–fruit mixture again, and, using a spoon, evenly divide the mixture among the molds. Insert the sticks and freeze until solid, at least 6 hours.