Tropical Fruit Pops
User Reviews
5
Tropical Fruit Pops
Description
Tropical Fruit Pops are made by pureeing mango and pineapple with almond milk and orange juice, sweetened slightly with honey. A separate puree blends strawberry and banana with the same liquid base and sweetener. These two fruit mixtures are alternately layered or swirled inside pop molds, creating a visually appealing, stripes or marbled look when frozen solid. The recipe allows use of fresh and frozen fruits, adapting liquid amounts to achieve the right texture. The almond milk base adds creaminess without dairy, while honey provides mild sweetness. The pops freeze over several hours, becoming firm and easy to remove with a simple warm water trick. This method delivers a fresh fruit snack that showcases the natural flavors and colors of tropical fruits, balanced by citrus and mellow creaminess, ideal for a cooling treat on warm days.
Ingredients
- 4 oz Mango frozen
- 4 oz pineapple fresh
- 4 oz strawberry frozen
- ½ banana or 2-3 oz extra berry, mango, or pineapple
- 1 cup almond milk unsweetened or coconut milk
- ¼ cup orange juice lemon or lime juice work great too, fresh
- 2 TBSP honey raw
TOOLS NEEDED
- 10 pop mold
- 10 Wooden popsicle sticks
Instructions
- Combine mango, pineapple, 1/2 cup almond milk, and 2 TBSP orange juice in you blender and blend until pureed.
- Pulse honey in at the end for best results
- Set mixture aside by pouring into in a measuring cup with a pourable spout, if you have one.
- Next add strawberry and banana (or 2-3 extra ounces of your fruit of choice) to the blender with 1/2 cup almond milk and 2 TBSP orange juice and blend.
- Pulse in honey at the end and set aside.
- Using about half the mango-pineapple mixture, pour a little into each pop mold.
- Top with your strawberry layer then repeat with the remaining mango mixture.
- Insert a pop stick into each mixture and swirl together. You can also pop the mold into the freezer between each layer for a pretty striped pop. I go the easy swirl-y route, haha!
- Leave a little bit of empty space at the top of each pop mold, pops will expand when they freeze.
- Freeze until solid: Approx. 5 hours or overnight.
- If your mold uses a lid and wooden sticks, you can allow your pops to partially freeze, uncovered, for about an hour, then add the lid and carefully insert the sticks. The partially frozen slush will cradle the stick and help you keep it straight for easy removal. This method is great because you can also place the sticks more on the shallow side this way, allowing more of a handle for little (or large!) hands to grip.
Notes
- To easily remove popsicles, dip the mold briefly in warm water without submerging the top; the pops pop out cleanly.
- If you need a vegan option, substitute honey with agave nectar or your preferred sweetener.
- Using a mix of fresh and frozen fruit is fine; adjust liquid amounts accordingly, more for frozen fruit and less for fresh.
- This recipe yields 10 pops and uses standard pop molds with wooden sticks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 40 kcal
% Daily Value*
| Calories | 40kcal | 2% |
| Carbohydrates | 9g | 3% |
| Sodium | 33mg | 1% |
| Potassium | 82mg | 2% |
| Sugar | 7g | 14% |
| Vitamin A | 140IU | 3% |
| Vitamin C | 19.8mg | 22% |
| Calcium | 35mg | 4% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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