Recipe Box
Frozen Mexican Fruit Pops
Whenever visiting Mexico, whether just crossing the border for a day of shopping or going deeper into the interior for a few days' visit, keep your eyes peeled for the inevitable display of pastel-colored pops. Actually little more than a frozen puree of tropical fruit, these pops never fail to satisfy a sweet tooth and quench your thirst.
Recipe from Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook
Ingredients
- 1 cup pureed mango (about 2 medium mangoes)
- 1 cup pureed papaya (about 1 medium papaya)
- 1 cup pureed pineapple (about 1 small pineapple)
- 3 tablespoons superfine sugar
- 3 tablespoons fresh lime juice
- 12 wooden popsicle sticks
Preparation
- Put the fruit purees in separate bowls. To each bowl, add ¾ cup water, 1 tablespoon sugar and 1 tablespoon lime juice. Mix well.
- Divide each puree among 4 molds, muffin cups or paper cups. You can steady the paper cups by setting them in a small, square metal pan.
- If using molds, set the lids in place and insert the sticks in the slots. Freeze until firm, at least 3 hours. If using muffin tin or paper cups, partially freeze for about 1 hour before setting the sticks in the center of each cup.
- Unmold and let soften at room temperature for 3 to 4 minutes before enjoying.
- Makes twelve 2-ounce pops (12 servings).
Baker’s Tip: Although several kinds of molds are available, the pops can also be made in muffin tins or 3-ounce paper cups. Simply remove the paper cups (you can peel them off) or molds just before serving.
Nutritional Analysis (per serving)
- 50 calories (0% calories from fat)
- 0 g total fat (0 g saturated fat)
- 0 g protein
- 14 g carbohydrates
- 1 g dietary fiber
- 0 mg cholesterol
- 0 mg sodium
- 145 mg potassium
