Tropical Fruit Pops Recipes

TROPICAL FRUIT POPS

Steps:

• Stir together the mango nectar and lime juice in a large measuring cup. Stir together the pineapple juice and grenadine in another large measuring cup. Stir 3 tablespoons rum into each of the juices, if using.
• Pour the pineapple juice into twelve 3-ounce paper cups.
• Holding a spoon, rounded-side-up, just above the surface of the pineapple juice, very slowly pour the mango juice over the spoon so that two distinct layers are maintained. (Note: If you are using rum, you will have more of a tie-dyed effect.)
• Freeze the cups until icy, about 2 hours. Insert the ice pop sticks and freeze until solid, about 3 hours more. Remove the pops by tearing off the paper cups, and serve.

TROPICAL FRUIT-COCONUT PARFAIT POPS

Steps:

• To make, stir together yogurt, honey, and tropical fruits. Transfer the mixture to ice-pop molds and freeze, at least 8 hours and up to 1 month. To serve, unmold and drizzle one side with honey, then dip in coconut.

FRUIT POPS

Steps:

• Start by combining 1 cup water with the sugar in a small saucepan. Turn the heat to medium and let it warm while the sugar dissolves.
• Pour half the sugar syrup into a blender with the frozen mangos and lime juice. Puree until totally smooth. Pour the mango mixture into the bottom quarter of some ice pop molds and freeze for 20 minutes.
• Add the other half of the syrup to the blender with the frozen strawberries and lemon juice. Puree until smooth and pour it into the molds to the halfway mark. Freeze for 20 minutes.
• Repeat with another layer of mango and strawberry. Freeze until solid.

TROPICAL FRUIT POPS

Steps:

• 1) Combine: guava, papaya, and guava nectar in food processor/blender until smooth. 2) Add honey & cream cheese, process again until smooth. 3) Fill pop molds w/mixture, insert sticks, freeze 6 hours. 4) Remove freezer, let stand 5 minutes removing from mold.