Tutti Frutti Popsicles: Mango, Blackberry Strawberry Papaya Passion fruit
By Meeta K. Wolff
Prep Time: 15 minutes
Total Time: 5 hours
Makes: 10 popsicles
- 1 ripe mango
- 150g blackberries
- 2 tablespoons Greek yogurt / coconut milk (optional)
- 150g strawberries
- 1/2 ripe papaya
- 6 passion fruits
- Peel mango and cut into chunks. Puree in food processor and refrigerate.
- Puree blackberries. If the blackberry fruit puree is very dark in color and one or two tablespoons yogurt to bring out the vibrant purple.
- Puree strawberries.
- Remove the seeds from the papaya. Cut into chunks then puree.
- It is best to keep the fruit purees chilled as each layer freezes in the freezer.
- Start spooning the first layer into each popsicle mold. We started with mango!. Freeze this for at least 1 hour. Once the first layer of fruit puree has become more solid spoon the next layer of puree - for us it was blackberry.
- Place the aluminum lid over the molds and slide a wooden popsicle stick into each mold. Put back into the freezer and freeze for another hour.
- In the same way continue to layer the fruit puree, freezing after each layer, until all the puree has been used up.
- Finally, for the final layer scoop out the passion fruit and spoon into the molds. Freeze again for one more hour.
- To remove the popsicles run under hot water for about 6 seconds. If the popsicles don't slide out, immerse in sink with hot for a few more seconds. Use immediately or wrap in plastic and return to the freezer.
- Make sure your purees are chilled and each layer is frozen solid before you add the next. This will ensure defined layers of fruit.
- Tap the mold on the counter after you add each layer to even it out.
- Use brightly colored fruit to get lovely vibrant colors.
- If you have trouble with the popsicle lid, simply cover the molds in stronger aluminum foil, then poke slits into the foil using the wooden sticks.
- For colorful sticks add a few pinches of natural food coloring powder into water and soak the sticks for a few hours or overnight.
- Sue uses a funnel to funnel the purees into the molds for clean layers. I simply used a teaspoon and cleaned up splatters along the sides of the molds.
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