Mango, Lime & Honey Popsicles Recipe

A steaming hot summer day calls for…Popsicles!

You can make them in little paper cups too!

We've had a few scorchers this week, so we spent the afternoon having a popsicle making party!  My girls helped me make some mango, lime and honey ones and then they made their own…strawberry, banana smoothie pops & citrus pops.  We're already down to our last few, so it's time to make some more.  They're super fast and easy to make and you don't really need any special popsicle molds - we made a bunch in little paper cups.

The mango, lime and honey popsicles are made from really ripe mangoes we pureed with some lime juice and honey.  They are more like "frozen fruit puree pops" not watery ice pops.  You are actually eating a good serving of real fruit in a delicious and refreshing way.  We also made a batch with mint pureed in them that remind me of a yummy mango mojito.  Woohoo!

Mango, Lime & Honey Popsicles:

Mango, Lime & Honey Popsicles Recipe:

Christina Verrelli - epicuricloud

Makes about 27-ounces puree


5 cups cubed mango (3-4 mangoes)

2 limes, juiced

4 teaspoons honey

12 mint leaves (for mint version)


Peel the mangoes and slice off the flesh around the pit.  Cut the slices into rough chunks.  Puree in food processor or blender.  Add the lime juice, honey and mint (if desired).  Process again until well blended.  Strain the mixture through a fine mesh strainer or sieve.  You'll need to stir/press with a spatula to get it all through.  Pour into your mold or cups.  If using popsicle sticks, cover the popsicle mold or cups with plastic wrap, pierce a tiny slit in the center of the plastic wrap with a sharp knife and insert your popsicle stick about 3/4 of the way into the puree.  Freeze overnight.  To remove from popsicle molds, dip the bottom of the mold in warm water.  To remove from paper cups, just peel off the paper.  Enjoy!

Other Versions:

My girls had fun making their own versions.  The citrus ones were just a combination of half orange juice and half lemonade.   The strawberry, banana & yogurt popsicle recipe was 1 banana, 5 frozen strawberries and a cup of strawberry yogurt mixed-up in the blender.  



Printable Recipe Link: Mango, Lime & Honey Popsicles

Thanks for spending some time in the cloud with me!  I hope you enjoy the recipes!  Tina ( :


Smoky & Sweet Slow-Cooker Baked Beans Recipe

I never cared much for baked beans when I was younger... 

But, I LOVE them now!  I love them as a summery BBQ side, I love to pile them on hot dogs and I even secretly eat them in toasted cheese sandwiches. (What, you haven't tried that?)  I've been working on perfecting my recipe this summer.  I finally have them just the way I like them - saucy, a little smoky, a little sweet and loaded with bacon!  I used to bake them in the oven, but I think they're easier and even tastier when they're slow simmered in the slow-cooker.  

Smoky & Sweet Slow-Cooker Baked Beans:

Smoky & Sweet Slow-Cooker Baked Beans Recipe:

Christina Verrelli - epicuricloud
Serves 12-15


¾ pound bacon, cut in ½-inch pieces
2 cups sweet onion, chopped
6 cans (15.5-ounce) navy beans* (I used Goya)
1¼ cup BBQ sauce (I used Sweet Baby Rays Original)
2 cans (8-ounce) tomato sauce
1 cup beer (I used Yuengling Lager)
¼ cup molasses
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1 tablespoons soy sauce
5 teaspoons smoked paprika
2 tablespoons cider vinegar

*Can substitute w/ great northern beans


In large skillet, cook bacon over medium heat until crispy, remove to paper towel-lined plate with slotted spoon and pour off all but 2 tablespoons bacon fat.  Cook the onions for 5 minutes in remaining bacon fat in same skillet.

Drain and rinse beans in colander.  Add to slow cooker.  Add onion, bacon and all other ingredients.

Simmer in slow-cooker, covered, on high for 3 hours or on low for 6-7 hours.

Note: They freeze very well.  If I’m not having a large crowd over, I usually divide them up and freeze them in smaller containers.  You can thaw and reheat them in the microwave.

Printable Recipe Link: Smoky & Sweet Slow-Cooker Baked Beans 

Thank you for spending some time in the cloud with me!  I hope you enjoy the recipe! Tina ( :

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All-American Macaroni Salad Recipe

This summer I have been craving all the classics…

baked beans, cole slaw, corn-on-the-cob and of course macaroni salad!  No summer is really complete without a taste of this cool, creamy, crunchy, tangy, touch-of-sweet pasta salad.  Mine is filled with lots of finely chopped veggies and dressed with a light creamy dressing.  I like to make this ahead, so it's nice and chilled and the flavors have had a chance to get to know each other really well.  While it's chilling it tends to absorb the dressing which makes it very flavorful, but can leave it a little drier than I'd like, so I reserve some dressing to stir in right before serving - mmm perfect summer yumminess!   

All-American Macaroni Salad:

All-American Macaroni Salad Recipe:

Christina Verrelli - epicuricloud

Serves 12+


1-pound elbow macaroni (I used Barilla, I like the ridges on the macaroni )


1/2 cup red onion, finely chopped

4-ounce jar chopped pimientos, drained

2.25-ounce can black olives, drained & finely chopped

1/2 cup dill pickle, finely chopped

3/4 cup celery, finely chopped

1/4 cup chives, snipped 1/4" pieces

1/4 cup flat-leaf parsley, finely chopped


1 1/4 cup light mayonnaise (I used Hellmann's Light)

1/4 cup cider vinegar

2 tablespoons sugar

2 tablespoons juice from dill pickle jar

1 teaspoon kosher salt

1/4 teaspoon freshly ground pepper (more to taste)

1/2 cup milk


Cook macaroni in salted water (I use about 3 tablespoons kosher salt in a large pot of water).  Cook a minute less than the package says, drain and rinse to cool.

In a large bowl, stir together the veggies and macaroni.

In a medium bowl, whisk together the dressing, reserve 3/4 cup, refrigerate until ready to serve.  Stir the remaining dressing into the macaroni.  Cover and chill macaroni salad 2 hours or overnight.  Stir in reserved dressing when ready to serve.

Printable Recipe Link: All-American Macaroni Salad

Thanks for spending some time in the cloud with me.  I hope you enjoy the recipe!

Tina ( :