Mango-Raspberry Popsicles

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!

 

Mango-Raspberry Popsicles

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.

 

You can also find this recipe in my most recent Pantry Staple Sweet dessert column for Feast Magazine! Share your own creations of this recipe with me on Instagram by tagging @now_forager.

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