Raspberry Mango Fruit Pops

It’s Popsicle Week!! I’m so excited because I’ve made some Raspberry Mango Fruit Pops for you to celebrate! 

Woah, do you remember what we made last year?! Here’s a refresher.
Because this is a refreshing one! Har de har. Terrible.
Anyways, I have a crazy embarrassingly simple recipe for you.
Ever since I went on a clean eating kick and at the same time started to pay attention to what I ate, knowing my son would eventually be wanting to eat everything in our house, I knew I wanted to do a fruit pop for Popsicle Week this year. In fact, I wanted it to have zero added sweeteners. Nothing but fruit.
I can confidently say that you don’t have to be loading up on sugary popsicles to feel refreshed this summer!

My Raspberry Mango Fruit Pops are so fun and so simple. They’re nothing but layers of delicious mango and tangy raspberry purees.
You can easily make a puree in your blender. Just blend up your fruit in a blender, no need to add water or juices!
To make a layered look, add the thickest puree into the popsicle mold first. In this case, it’s the mango. Pour in the mango first, tap it down by lightly tapping the bottom of the mold on the counter, then pour the raspberry puree in next! Seriously, that’s all!

I used these fun molds I found in TJ Maxx, but you can find tons of options on Amazon too! I own several different shapes and sizes so I can make fun frozen treats all summer long.

Raspberry Mango Fruit Pops

2016-06-21 14:44:51

It's Popsicle Week! I'm celebrating with these super simple and refreshing Raspberry Mango Fruit Pops. With nothing but 2 ingredients, all fruit, these popsicles are the best way to cool down this summer. (makes 4 standard fruit pops)

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Ingredients

1. 1 cup fresh raspberries, washed
2. 1 large fresh mango

Instructions

1. First in your blender (I used the Twister jar from my Blendtec so I wouldn’t need to add any liquid) add all of the fruit from the mango. No idea how to cut a mango? Basically use a sharp knife to cut off the “cheeks” from the pit then use a spoon to spoon it out of the skin. Blend the fruit until completely smooth. Pour the mango into your popsicle molds (I eye-balled it to make sure they had an even amount of the mango in each).
2. Next, blend your raspberries. If you’re opposed to seeds, you can press your puree through a mesh sieve, but I don’t care and I just tried to blend them well. Divide the raspberry puree on top of the mango layer, being careful while pouring so they make layers.
3. Put the lids on your molds (or insert sticks). Freeze for 6 hours, or until completely frozen.
4. Unmold by running the molds under warm water to release the pop. Eat, enjoy!
5. I like to unmold all of mine at once and place each popsicle in a freezer zip-top bag, but you can keep them in the molds in the freezer if you want!

By Melissa @ Treats With a Twist

Treats With a Twist https://www.treatswithatwist.com/