You’re never too old for frozen treats! These tropical fruit pops pack more than just a frozen puree mixture of tropical fruits — they 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
- Put the fruit purees in separate bowls. To each bowl, add 3/4 cup water, one tablespoon sugar and one tablespoon lime juice. Mix well.
- Pour each puree into four molds, muffin cups or paper cups.
- 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 for about one hour before setting the sticks in the center of each cup.
- Freeze until firm, at least three hours; remove from mold and let soften at room temperature for three to four minutes before enjoying.
Nutritional information (per serving):
Makes 12 servings
Total fat: 0 g
Protein: 0 g
Carbohydrate: 14 g
Dietary fiber: 1 g
Cholesterol: 0 mg
Sodium: 0 mg
Potassium: 145 mg
Source: Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook (© 2007 Broadway Books).