Mango Chile Ice Pops

⅔ Cup sugar
⅔ Cup water
1 tsp Piment d’Ville
4 cups cubed mango 

Start by making a PDV simple syrup. Combine the sugar, water, and PDV in a small saucepan and bring to a simmer. Ince sugar has dissolved, turn off heat and allow to cool to room temperature. 

Puree mango in a blender and add enough syrup so that the mango taste sweet and spicy. Pour mixture into ice pop molds or shot glasses and freeze for about an hour. Add popsicle sticks to the middle and return to freezer until fully frozen. Run molds under warm water to release.