Recipe: Frozen Tropical Fruit Pops

A refreshing, colorful treat
Tropical Fruit Popsicles

Although this is little more than a frozen puree of tropical fruit, these pops never fail to satisfy your sweet tooth and quench your thirst at the same time.

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If you don’t have ice pop molds at home, you can use muffin tins or 3-ounce paper cups. If you use paper cups, steady them by setting them in a small square metal pan. Remove the paper cups by peeling them off just before serving.


  • 1 cup pureed mango (about two medium)
  • 1 cup pureed papaya (about one medium)
  • 1 cup pureed pineapple (about one small)
  • 3 tablespoons superfine sugar
  • 3 tablespoons fresh lime juice
  • 12 flat wooden sticks


  1. Put the fruit purees in separate bowls. To each bowl, add ¾ cup water, one tablespoon sugar and one tablespoon lime ice. Mix well.
  2. Pour each puree into four molds, muffin cups or paper cups.
  3. If using molds, set the lids in place and insert the sticks in the slots. Freeze until firm, at least three hours. If using the muffin tin or paper cups, partially freeze fora bout one hour before setting the sticks in the center of each cup.
  4. Freeze until firm, at least three hours; unmold and let soften at room temperature for three to four minutes before enjoying.

Nutritional information

Serves 12

Calories 50

Total fat 0 g

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Protein 0 g

Carbohydrate 14 g

Dietary fiber 1 g

Cholesterol 0 mg

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Sodium 0 mg

Potassium 145 mg

Source: Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook (© 2007 Broadway Books)

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