The Mango & Mixed Fruit Popsicle Recipe is a delightful, fresh and colorful mango flavored ice candy with your favorite fresh fruits in every bite. Mango pulp can be thinned to juice with or without sugar to be used in this recipe, or store bought mango juice also can be used in this recipe.
If you use freshly made mango juice at home during the mango season, you can be sure of no preservatives and you know exactly what goes into it.
If your fruit juice is not sweet, add some sugar. If preferred, add some lemon juice too. I have used green grapes, black grapes and strawberries for this Popsicle. You can use the fruits that you want.
Serve The Mango & Mixed Fruit Popsicles Recipe as an after school snack or as a dessert after dinner meal of Chickpea Orange Salad Recipe with Sun Dried Tomatoes and Penne Pasta Recipe in Spinach Basil Pesto Sauce
If you like to make more Popsicle recipes, here are few more of them-
Cuisine: Continental
Course: Dessert
Diet: Vegetarian
Equipments Used: Preethi Blue Leaf Mixer Grinder, Popsicle Mold
Cooks in 0 M
Total in 15 M
To begin making Mango & Mixed Fruit Popsicle Recipe, chop your favorite fruits and keep them aside.
Drop the fruit pieces into the Popsicle molds, dividing them equally.
Top with one or two mint leaves in each mold.
Gently pour mango drink or fruit juice till almost to the top.
If using plastic sticks that come with the mold, place it in the juice to close the moulds.
If using store bought wooden Popsicle sticks, stick the moulds in the freezer for about 30 to 40 minutes.
After 30 minutes, remove the moulds and gently insert the Popsicle sticks. Stick the Mango & Mixed Fruit Popsicle back in the freezer to completely set (8 hours to overnight).
After the Mango & Mixed Fruit Popsicle have completely set, remove from the freezer.
Place the moulds under running water for a few seconds and gently pull out the Mango & Mixed Fruit Popsicle.
Juicy, colorful Mango Flavored Mixed Fruit Popsicle Recipe are ready to slurp away!!
Serve The Mango & Mixed Fruit Popsicle Recipe as an after school snack or as a dessert after dinner meal of Chickpea Orange Salad Recipe with Sun Dried Tomatoes and Penne Pasta Recipe in Spinach Basil Pesto Sauce