The Chillest Pop
Cool down with one of Stickler’s fresh, homemade ice pops.
Anything can be turned into a popsicle.
At least, that’s what Todd Saulle, former owner of Stickler’s Ice Pop Company, told us a few years ago. “You can adapt recipes for ice cream, sorbets, cookies, cakes, smoothies, and even sandwiches into an amazing pop. It's this very thing that drew me to start my own popsicle business,” he said.
Todd and his wife, Laura, started selling homemade pops in 2013 under the name The Pop Stop, on the back of a bike. Their flavors -- think raspberry mint, pineapple basil, and blackberry lemonade -- caught on quickly, and the duo soon graduated from bike to truck, becoming a loved face at local festivals, fairs, and markets. Eventually, they changed their name to Stickler’s, to better represent their fresh and innovative flavors.
The Saulle’s have since moved on from Stickler’s, passing ownership to Sara Voelker. Sara has upheld the pop company’s commitment to all-natural fruit and ingredients, cooling off city residents throughout the summer with grown-up versions of the childhood treat.
Take Todd’s words for a ride with this cocktail-turned ice pop, one of Sara’s all-time favorites.
Mango Mojito Ice Pops
Ingredients
6 cups overripe mango (about 3 medium to large mangos
Juice and zest of three large limes
1/2 cup sugar
1/2 cup water
12 large mint leaves (or more to taste)
Instructions
In a blender or food processor add mangos, sugar, water, and lime juice and blend until completely puréed. Add lime zest and mint leaves and pulse to break up mint leaves. If necessary, slowly add a little more water so mixture can be poured into molds. Freeze until completely solid. To remove from molds, run molds briefly under warm water.