Frozen Fruit Pops

Recipe from Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook

Frozen Fruit Pops

Actually little more than a frozen puree of tropical fruit, these pops never fail to satisfy a sweet tooth and quench your thirst.


  • 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


  1. Put the fruit purees in separate bowls. To each bowl, add ¾ cup water, 1 tablespoon sugar and 1 tablespoon lime juice. Mix well.
  2. 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.
  3. 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.
  4. 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