Best 6 Tropical Fruit Pops Recipes

TROPICAL FRUIT POPS

Steps:

• Stir together the mango nectar and lime juice in a large measuring cup. Stir together the pineapple juice and grenadine in another large measuring cup. Stir 3 tablespoons rum into each of the juices, if using.
• Pour the pineapple juice into twelve 3-ounce paper cups.
• Holding a spoon, rounded-side-up, just above the surface of the pineapple juice, very slowly pour the mango juice over the spoon so that two distinct layers are maintained. (Note: If you are using rum, you will have more of a tie-dyed effect.)
• Freeze the cups until icy, about 2 hours. Insert the ice pop sticks and freeze until solid, about 3 hours more. Remove the pops by tearing off the paper cups, and serve.

TROPICAL FRUIT POPS

Steps:

• In a blender, combine guava nectar, pineapple juice, and fresh pineapple chunks. Cover and blend until smooth. Divide chopped or sliced fruit among 12 frozen treat molds or 4- to 6-ounce paper cups. Pour blended mixture over the fruit.
• Cover each cup with Reynolds Wrap® Aluminum Foil; make a small hole in the aluminum foil with a knife and insert a wooden stick into each cup through the hole. Freeze about 4 hours or until firm. Remove foil and cup to serve.

FRUIT POPS

Steps:

• Start by combining 1 cup water with the sugar in a small saucepan. Turn the heat to medium and let it warm while the sugar dissolves.
• Pour half the sugar syrup into a blender with the frozen mangos and lime juice. Puree until totally smooth. Pour the mango mixture into the bottom quarter of some ice pop molds and freeze for 20 minutes.
• Add the other half of the syrup to the blender with the frozen strawberries and lemon juice. Puree until smooth and pour it into the molds to the halfway mark. Freeze for 20 minutes.
• Repeat with another layer of mango and strawberry. Freeze until solid.

TROPICAL FRUIT POPS

Steps:

• In a blender or food processor, combine mango, undrained pineapple, banana, orange juice concentrate, and ginger.
• Cover and process or blend until smooth.
• Divide fruit mixture among 12 to 14 compartments of freezer pop molds. (Or pour into 3-ounce paper or plastic cups.
• Cover the cups with foil. With a sharp knife, make a slit in the foil of each. Add sticks or plastic spoons for "handles.") Freeze about 3 hours or until firm.

TROPICAL FRUIT POPS

Steps:

• In a blender, combine guava nectar, pineapple juice, and fresh pineapple chunks. Cover and blend until smooth. Divide chopped or sliced fruit among 12 frozen treat molds or 4- to 6-ounce paper cups. Pour blended mixture over the fruit.
• Cover each cup with Reynolds Wrap® Aluminum Foil; make a small hole in the aluminum foil with a knife and insert a wooden stick into each cup through the hole. Freeze about 4 hours or until firm. Remove foil and cup to serve.

TROPICAL FRUIT POPS

Steps:

• In a 1 or 2 cup glass measure, stir together boiling water and gelatin until gelatin dissolves.
• Pour into a blender.
• Add undrained pineapple and banana.
• Cover and blend until smooth.
• Pour approx 1/3 cup of fuit mixture into each of the 12 / 3 oz paper cups.
• Cover each cup with foil.
• Using a tip of a knife, make a small hole in the foil over each cup.
• Insert a wooden stick into cup through hole.
• Freeze approx 6 hours or until firm.
• To serve, quickly dip the cups in warm water to slightly soften fruit mixture.
• Remove foil and loosen sides of pops fom cups.
• Tear off cups.