Mango Mimosa Popsicles

My neighbors have been attempting to sell an ice cream truck and a bicycle ice cream rickshaw type thing for the past two weeks. The truck is a creepy pepto-bismol color with scary children devouring neon colored ice cream cones and popsicles on the side. 

So far, they haven't had any hits.

My mind was reeling for about an hour one day. We could purchase this creepy ice cream truck, re-paint and vamp it up, and hit the road selling frosty treats for the summer. I had a romantic picture of my life as a food truck operator, making gourmet popsicles and ice cream, gelato and homemade bomb pops, putting smiles on the cherubic faces of children all across the country side, happily making our living off their sweaty summer cash. At night, we'd lazily camp under the stars at whatever town festival we were serving treats at, poking a fire as our dog Klondike suckled a leftover drumstick in the orange light. 

Then the reality that we'd probably not even make enough money to buy ice doing such a thing, and that it's pretty much cold here 7 months out of the year. Guess I'll hold onto my day job for now...

I do love to daydream, as well as celebrate. I pretty much find a reason to celebrate at least once a month. Few things make me as happy as dining out or making a fancy-ish meal to proclaim glee for whatever exciting event happens. I also always love to buy champagne, but then I always end up with a few glasses leftover, because it's not the sort of thing I like to have more than a glass of. I had some excess champagne from celebrating the fact it was a Friday after a long week, so I decided to pull out my beloved popsicle molds and make some Mango Mimosa popsicles.

Mango Mimosa Popsicles

- 1  cup champagne

-1 cup mango

-1 cup mango juice ( I used Santa Cruz Mango Lemonade, but Mango Orange Juice is good too)

-1 orange

-1t. orange zest

-1 t. lemon juice

Directions: Blend all ingredients in a blender until smooth. Pour into popsicle molds and freeze at least 4 hours to set. 

A refreshing and edible happy hour! 

I have made these with pink champagne as well as plain, and both were astoundingly tasty. Sweet and tangy,  a great treat for us grown-ups. Mimosas are my favorite foo-foo drink, and they're even better when combined to make a dessert.  Enjoy!