This summer’s heatwave has settled in with no end in sight. It’s the perfect excuse to stock your freezer with popsicles, but leave the store-bought popsicles at the store and make your own at home. These Mango-Raspberry Popsicles are made with fresh pureed creamy, sweet tropical mangos and tart raspberry puree with freshly squeezed lime juice. Each bite is a refreshing balance of sweet and tart with the creamy mango shining through. They’re the perfect way to beat the heat!
Makes 8 Popsicles
1 pint (170g) fresh raspberries
3 Tbsp, plus ¼ cup (96g) sugar
¼ cup (53g) water
¼ cup (62g) fresh lime juice
3 large ripe mangos, peeled and pitted
In a small saucepan, combine the raspberries, 3 tablespoons of sugar, and water. Set over medium-high heat and bring to a simmer. Cook until raspberries breakdown and mixture thickens, about 5 minutes. Remove from heat and set aside to cool. Once cool, transfer raspberries to the bowl of a food processor and add 2 tablespoons of lime juice. Process until raspberries are a smooth puree. Strain puree through a fine mesh sieve, into a clean bowl, and discard the raspberry seeds. Set aside.
Using a chef’s knife, cut the mangos into cubes and place into the bowl of a food processor. Add ¼ cup of sugar and 2 tablespoons of lime juice. Process until mangos are a smooth puree. Pour puree into a clean bowl and set aside.
Pour mango puree into the bottom of each popsicle mold cavity until about 1/3 of the way full. Next, evenly distribute the raspberry puree among each of the cavities. Top each cavity with the remaining mango puree. Using a long skewer, swirl together the mango and raspberry layers. Insert popsicle sticks and freeze until very firm, preferably overnight. Remove from molds (dipping the molds in hot water for 5 seconds will help to release them) and serve immediately.