To a blender, add half of the frozen mango, 10 passion fruit cubes and three tablespoons maple syrup. Blend on high speed until uniform, scraping down the sides as needed. Remove to a zip top bag.
To the same blender (no need to wash) add the remaining mango, 10 dragon fruit cubes and three tablespoons maple syrup. Blend on high speed until uniform, scraping down the sides as needed. Remove to a zip top bag.
Snip a corner off each bag and squeeze to fill a silicone popsicle mold, alternating flavors for a beautiful and delicious pop. Add wooden or reusable popsicle sticks and freeze for at least six hours until solid.
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Photography by Adena and Co.
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I find that ice pop moulds work very well because you don’t have to pull it out.
https://a.co/d/09ypGT7d
I make something similar by swapping the maple syrup for oat milk. It gives it a really good consistency. And as the dragon fruit doesn’t give much flavor, you can use it for color, by adding any other fruit. Then you layer them up, and have a one color, multi flavored popsicle! Another delicious option is using frozen mango, lemon/lime juice, honey , and water until desired consistency, for a fresh mango sorbet. Thanks for the recipe!
Can I use strawberries instead of passion fruit?
Made these yesterday. Very disappointed that only 2 out of 10 came out of the silicon mold complete! The rest came out only 3/4 way, leaving quite a bit of the first passion layer behind 😔. Why would that be?
Hi Esther, I totally hear your frustration. It sounds like the issue might be with the ice pop mold. I use silicone molds too, and they usually work great, but sometimes the pops can stick. These are the molds I use https://amzn.to/44MFv22 if you want to try them, or you can try running the mold under hot water for a few seconds before taking out the pops. I hope that helps for next time!
How many pops do these yield, using the silicon ice pop mold shown?
This recipe makes 6 pops.