Avocado Ice Pop #Recipe

In Mexico and other parts of Central America, avocados are sometimes used in sweets. This use certainly won’t seem strange to Filipino, Vietnamese and Indonesian people, who primarily enjoy the fruit over shaved ice with sweetened condensed milk or in milkshakes. Native to Central America, avocados are one of many examples–including hot peppers, soursop, potatoes, jicama, squash and many legumes–of how Mexican culinary culture spread to Asian through the important Acapulco-Manila clipper-ship trade route from the mid-16th to early 19th centuries.

avocado ice pops
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Makes about 2 cups (6-8 ice pops)


1 cup chopped ripe avocado

1/3 cup sweetened condensed milk

3 Tbsp. freshly squeezed lime juice

Pinch salt

2/3 cup water

3 Tbsp Extra-fin (fruit) sugar or granulated sugar


1. Place avocado, condensed milk, lime juice and a scant pinch of salt in blender. Stir together water and sugar until sugar is dissolved; add to blender. Puree at medium-high speed.

2. Pour into molds, tapping them on work surface to remove any air pockets. Insert sticks and freeze until solid, for at least 4 hours. If you are using an ice pop kit, follow the manufacturer’s instructions.

Excerpted from 200 best ice pop recipes byAndrew Chase © 2013 Robert Rose Inc. www.robertrose.ca May not be reprinted without publisher permission.