Tropical Fruit Pops

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

Ingredients

2 cups mango nectar

1/2 lime, juiced 

1 3/4 cups pineapple juice 

1/4 cup grenadine 

6 tablespoons gold rum, optional 

Directions

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.

Winter Fruit Salad

Fruit Pops

Tropical Fruit Crumble

Tropical Fruit Dessert

Tropical Fruit Parfait

Tropical Fruit Salsa

Tropical Fruit Smoothie

Tropical Fruit Tray