Make these frozen pops for a back-yard bash and you'll see why North Carolina's ace of ice, Locopops, has spawned so many imitators.

MANGO CHILE POPS

Ingredients:
1 lb very ripe mangoes
1/2 cup water
1/3 cup sugar
1/8 tsp cayenne pepper or more to taste

Peel the mangoes, cut the flesh from the pits, and purée with the remaining ingredients. Pour the liquid into ice-pop molds and freeze for 8 hours. To serve, put the molds in hot water for a few seconds and remove the pops.

Makes eight 4-oz pops.

RASPBERRY COCONUT POPS

Ingredients:

2 cups raspberries
2 cups plain unsweetened fat-free yogurt
1/2 cup unsweetened coconut milk
1/2 cup sugar
1/3 cup shredded sweetened coconut

Purée the first four ingredients in a blender, then stir in the coconut. Pour the liquid into ice-pop molds and freeze for 8 hours. To serve, put the molds in hot water for a few seconds and remove the pops.

Makes eight 4-oz pops.


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