The food in Michelle Smith’s new cookbook, The Whole Smiths Good Food Cookbook, is healthy and delicious—and endorsed by one of the biggest names in wellness, Whole30 co-founder (and mbg Collective member!) Melissa Hartwig. “Michelle’s food ticks all my boxes,” Melissa says. “Healthy, realistic, delicious, and fun.” While these pops aren’t strictly Whole30, they’re made from whole food ingredients that won’t leave you with a bellyache. Make a batch (or a few!), and take ’em to a Memorial Day BBQ, picnic, or pool party, and watch the praise roll in.
Margarita Ice Pops
What’s better than a nice cold margarita on a hot day? How about a nice cold margarita on a stick?! Everything’s better on a stick, right? Well, maybe not everything, but margaritas definitely are. These ice pops are perfect for parties or just hanging out on your porch. You can also feel free to make these "virgin" pops, aka regular ice pops, by omitting the tequila—they’ll still be refreshing and tasty.
Makes 6 pops
- 2 cups diced fresh or frozen mango
- ¾ cup fresh lime juice (from about 6 limes)
- ½ cup honey
- ⅓ cup your favorite tequila
- ¼ teaspoon chili powder
- 1 tablespoon coarse or flaky salt, for garnish
In a blender, combine the mango, lime juice, honey, tequila, ½ teaspoon of the chili powder, and ¼ cup water. Blend on high until the mixture is fully combined and smooth.
Pour the mixture into ice pop molds and freeze for at least 8 hours or until ready to serve.
When ready to serve, combine the salt and remaining ½ teaspoon chili powder in a shallow dish. Remove the margarita pops from the molds one at a time and gently press the sides of the pops into the seasoned salt to lightly coat. Enjoy immediately.
Based on excerpts from The Whole Smiths Good Food Cookbook by Michelle Smith, with the permission of Houghton Mifflin Harcourt. Copyright © 2018.
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