On a hot summer day, what's better than a cold popsicle to cool you off? Chef Jessica Koslow of Los Angeles restaurant Sqirl perfect this freezer staple, with just one can of sweetened mango pulp, one can of 100% coconut milk, and 1/4 cup of white or glutinous rice. Watch the video above to learn how to make it, and visit Vogue for more details.
You'll need popsicle molds for this, so be sure to pick up a pack!
Do you ever make popsicles? What do you like to put in them?