Recipe courtesy of Patricia Heaton Parties

Tropical Fruit Pops

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  • Level: Easy
  • Total: 5 hr 20 min (includes freezing time)
  • Active: 20 min
  • Yield: 12 mini ice pops



Special equipment:
twelve 3-ounce paper cups and 12 ice pop sticks
  1. Stir together the mango nectar and lime juice in a large measuring cup. Stir together the pineapple juice and grenadine in another large measuring cup. Stir 3 tablespoons rum into each of the juices, if using.
  2. Pour the pineapple juice into twelve 3-ounce paper cups.
  3. Holding a spoon, rounded-side-up, just above the surface of the pineapple juice, very slowly pour the mango juice over the spoon so that two distinct layers are maintained. (Note: If you are using rum, you will have more of a tie-dyed effect.)
  4. Freeze the cups until icy, about 2 hours. Insert the ice pop sticks and freeze until solid, about 3 hours more. Remove the pops by tearing off the paper cups, and serve.