Go to the Recipe: Mango-Pineapple Popsicles
Can you put alcahol in the popsicleo
Yes. No more than 20% to total base and that is almost too much to be enjoyable. If you want rum flavor then a quick reduction of rum added to base with a splash of uncooked rum is ideal.
How important is malic acid to the recipe as a stabilizer? Can citric acid be substituted?
Hello Jon S, Acids are enhancers and not stabilizers. Malic acid has more punch compared to citric acid but they work interchangeably.
Sorry, if this is off point. I've been using these recipes to make sorbets with a Ninja Creami. I had great luck with the Piña Colada. I've had an issue with the mango. I've been using a commercial frozen mango purée. The times I've made it, there have been small amounts of very bitter ice on top after I've processed the frozen mixture in the Creami and then put it back in the freezer. The mixture tastes fine when I put it in for freezing before processing. It seems like something in the purée is sublimating and then refreezing (like freezer burn). But what do you think might be causing the bitterness? It wouldn't be a problem if it were just ice/water, the amount is very small.
Sounds like a product issue. How does the puree taste in its natural state? If you are using a puree then they most definitely have added water or syrup.
Thanks - the purée tastes fine "plain", but I failed to mention that I was also incorporating passion fruit purée. I'm convinced that there's something in that that's sublimating out when I put the processed mixture back in the freezer (it's not there right after I'm done). I think the solution is to spoon off the top layer and any crystals that have formed. What's underneath tastes fine.
