Locopops Recipes Featured in Details Magazine

The August 2010 issue of Details Magazine has a full page spread on local dessert favorite Locopops and features two recipes from their vast collection of popsicle combinations. The two recipes (below) are for the long time staple Mango Chile and guest pop Raspberry Coconut.

Locopops just recently added Ice Cream and Sorbet pints to their menu and have continued to churn out new popsicle flavors almost weekly. Their Raleigh store is

cash-only and

(they take credit now!) is located at 1908 Hillsborough Street around the corner from Player’s Retreat and the upcoming David’s Noodle and Dumpling Bar (which we hear is opening soon).

MANGO CHILE POPS

Ingredients:
1 lb very ripe mangoes
1/2 cup water
1/3 cup sugar
1/8 tsp cayenne pepper or more to taste

Peel the mangoes, cut the flesh from the pits, and purée with the remaining ingredients. Pour the liquid into ice-pop molds and freeze for 8 hours. To serve, put the molds in hot water for a few seconds and remove the pops.

Makes eight 4-oz pops.

RASPBERRY COCONUT POPS

Ingredients:
2 cups raspberries
2 cups plain unsweetened fat-free yogurt
1/2 cup unsweetened coconut milk
1/2 cup sugar
1/3 cup shredded sweetened coconut

Purée the first four ingredients in a blender, then stir in the coconut. Pour the liquid into ice-pop molds and freeze for 8 hours. To serve, put the molds in hot water for a few seconds and remove the pops.

Makes eight 4-oz pops.

See the Locopops page.

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