Trop Pops

Confession: I’m a Marshalls/Homegoods junkie. I often force myself to pass up non-necessities and later regret it, which was the case with a set of popsicle molds that I saw last summer. Well, when I was moseying around Marshalls the other day and saw the same exact set, I considered it fate and purchased them this time around.

I’m looking forward to making homemade popsicles all summer long; the options are endless, they’re super refreshing, and you know exactly what’s going into them. My first batch of homemade popsicles have a tropical theme going on, hence the title “Trop Pops.” Mango, kiwi, and coconut water make for a refreshing treat minus the junk and calories. I must say, I ate one prior to writing this post and it’s made me even more excited to head to the beach this summer!

What other flavor combos should I turn into a delicious, yet healthy frozen treat?

Note: This recipe yields six popsicles.

What you’ll need:

• 2 ripe mangoes, peeled, cored, and cubed
• 1/4 cup water
• 2 kiwis, peeled and sliced into circles
• Coconut water

What you’ll do:

• Place the mangoes and water into a blender; blend until puréed; pour the mango purée to the popsicle molds, adding the same amount to each mold
• Freeze for approximately 1 hour, being sure to not freeze completely; instead, the purée should be hard enough that the next layer will not blend with the purée, yet soft enough that the popsicle sticks will be able to be inserted through
• Once frozen for about an hour, place two kiwi slices on top of each mango layer; cover the kiwi slices with coconut water so that the liquid fills the molds to their tops; insert the popsicle sticks so that there is a kiwi slice on each side of every stick; freeze overnight
• When ready to enjoy, run the popsicle molds under warm water and remove the molds