Ingredients

The following ingredients have 12 Servings
  • 1 mango, peeled and diced
  • 2 cups seedless watermelon, peeled and diced
  • 1½ cups pineapple, peeled and diced

Instruction

  • Blend the mango in a food processor until a smooth or mostly smooth puree is created. Stop the processor and scrape down the sides with a spatula if needed.
  • Distribute the mango evenly between fourteen ¼-cup pop molds using a spoon.
  • Rinse the food processor (no need for a thorough wash) and puree the diced watermelon.
  • Pour the watermelon puree into a spouted container and distribute it evenly between the pop molds. These fruit purees are thick enough where you do not need to freeze each layer individually to get the striped effect.
  • Rinse the food processor again and puree the diced pineapple.
  • Finish filling the pop molds with the pineapple puree. If you do not have enough pineapple to fill 14 molds, consolidate the partially filled molds with the mango and watermelon. I ended up with 11 watermelon mango pineapple popsicles and one mango watermelon popsicle.
  • Put the tops/sticks on the molds and freeze for several hours (or overnight). Delicious and ready for you whenever you want a cold treat!