June 11, 2020

Frozen Mango, Kiwi and Raspberry Pops!

Well, the weather is officially feeling like summer. It feels like it has taken forever for it to get here! It’s warm, the sun is shining and … well at least for now the pools and beaches have been closed. We don’t own a pool so I’ve been trying to find ways to help keep my little one cool as she absolutely LOVES to be outside (she’ll be one in July). What are your go-to ideas? Help me out! 

One thing that I do know that works to help keep cool (other than a pool or beach or sprinkler) just happens to be one of my favourites! I LOVE summer treats – fresh berries or watermelon, milkshakes and ice cream. My all time favourite would be popsicles! There are so many delicious flavours to have (personally I like the white ones the best). However, just recently I bought my own popsicle molds – this means that I get to have lots of fun mixing popsicles for myself! I feel like the world has just opened up as I enjoy freezing smoothies, yogurt, and fruit. Honestly though, I bought them for my daughter so she can have cool treats all summer long that are healthy and don’t contain a lot of sugar. So lately I’ve been doing some research – good popsicle recipes. I came across this one and just HAD to try it out, and man is it good!! 

There is nothing like the taste of fresh fruit in the summer and this one just kicks it up a notch with three of my favourite fruits of all time. When I made it, I opted not to use the simple syrup so it was just fruit puree. Do you have other favourite popsicles you like to make yourself? Share them with us!  

Frozen Mango, Kiwi and Raspberry Pops

9 tbsp water
2 tbsp sugar
5 oz kiwi, peeled
6 oz mango, peeled
6 oz fresh raspberries
5 oz cups or popsicle molds

Make a simple syrup by combining water and sugar in a small pot and bring to a boil for about 4-5 minutes on medium heat. Set aside. Puree each fruit, separately, in the blender. Divide the simple syrup between each of the fruit purees. Equally fill 4 cups or popsicle molds with the kiwi puree and freeze for one hour. Add the mango puree and freeze for 20 minutes. Insert sticks and freeze an additional 2 hours. Add the raspberry puree and freeze overnight for the best results.