Homemade Ice Pop Recipe
Summer is arguably the most welcome season of the year –– yet, much like all seasons, it's not perfect. After all, the summer tends to bring on blazing temperatures. Luckily, there are remedies to beat the heat, and recipe developer Susan Olayinka of The Flexible Fridge has the perfect remedy: a homemade ice pop recipe.
Needless to say, these ice pops are ideal when it comes to alleviating the summer heat. "We had a heatwave here in the UK, and these were so helpful, we even gave some to our neighbor," Olayinka exclaimed. "It's a delicious and simple recipe."
These ice pops are filled with delicious flavors, which tends to be the case when pineapple, mango, passion fruit, coconut milk, and honey are combined. Although the ice pops need to set in the freezer for 12 hours after the recipe is completed, they only take about 10 minutes to prepare. Follow these steps to make the treat of the summer!
Gather the ingredients
First, you'll need to gather the ingredients for this homemade ice pop recipe. You'll need a pineapple, mango, and passion fruit. You'll also need a can of coconut milk and honey.
Of course, you can't forget about a knife for cutting the fruit, a blender, two bowls for mixing, and an ice pop mold to put all the ingredients in so you can form the ice pops. A funnel can also be useful to get the liquid into the mold easily. You'll also need ice pop sticks.
Peel the pineapple and mango
You'll begin the recipe by peeling the pineapple, coring it, roughly chopping it up, and placing it into a blender.
"The best advice would be just to use a sharp knife ... a sharp knife can take you anywhere," Olayinka exclaimed when asked how to peel a pineapple. "Just be sure to cut as close to the skin as possible so that not much pineapple gets wasted. Also, be sure to take any brown parts off, as pineapples ripen so quickly."
After the pineapple is in the blender, you'll then peel the mango. Next, you'll roughly chop it up and place it in the blender with the pineapple. You'll then blend the pineapple and mango at high speed for 10 seconds.
"For the mango, make sure that you initially cut just before or just after the seed (vertically), and that will make it so easy to take apart," Olayinka said.
Transfer the fruit mixture, add the passion fruit, and mix the coconut milk and honey
Although there might seem like there are many moving parts at this point in the process, everything should come together fairly easily. After the pineapple and mango have been blended, you'll then transfer the mixture to a separate bowl. Next, you'll cut open the passion fruit. Then spoon the seeds of the passion fruit into the mango and pineapple mixture, and mix these ingredients so they're well incorporated.
Now, you'll empty the coconut milk can into a separate mixing bowl. Next, put the honey in the same bowl as the coconut milk, and mix the two ingredients.
Pour the mixtures into the ice pop molds
Now that the two mixtures are finished, it's time to pour them into the ice pop molds (each mold should contain about four ounces of total liquid) –– and we recommend using a funnel to achieve this food transfer.
First, you'll pour the pineapple, mango, and passion fruit mixture into the molds. Make sure to only fill up the molds halfway so there's room for the coconut milk and honey mixture. Next, you'll fill up the other half of the mold to the top with the coconut milk and honey mixture.
Cover the molds and put them in the freezer
Now that the molds are filled with the ice pop ingredients, you'll cover them with the lid, place the wooden sticks in each slot, and then put them in the freezer to freeze overnight. The next day, you can take the ice pop mold out of the freezer and run it under warm water for 10 seconds. The ice pops should transfer easily out of the casing. But alas, if you're having trouble removing the ice pops from the mold, Olayinka recommends either turning the temperature up or running the molds under the water for a bit longer. Serve and enjoy!
- 1 pineapple (no core)
- 1 mango
- 2 passion fruits
- 1 can full-fat coconut milk
- 1 tablespoon honey
- Begin the recipe by peeling the pineapple, coring it, roughly chopping it up, and placing it into a blender.
- Next, peel the mango, roughly chop it up, and place it into the blender.
- Blend the pineapple and mango at high speed for 10 seconds.
- Transfer the mixture to a bowl. Next, cut open the passion fruits. Spoon the seeds into the mango and pineapple mixture, and mix so it is well incorporated.
- Empty the coconut milk can into a separate mixing bowl.
- Put the honey in the coconut milk and mix it.
- Pour the pineapple, mango, and passion fruit mixture into the molds with a funnel, and fill them up halfway.
- Pour the coconut milk and honey mixture to the top of the mold.
- Cover the molds with the lid, place the wooden sticks in each slot, and place them in the freezer to freeze overnight.
- The next day, run the ice pop mold under warm water for 10 seconds. The ice pops should easily transfer out of the casing. Serve and enjoy!
| Calories per Serving | 159 |
| Total Fat | 9.3 g |
| Saturated Fat | 8.1 g |
| Trans Fat | 0.0 |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 20.7 g |
| Dietary Fiber | 2.2 g |
| Total Sugars | 15.6 g |
| Sodium | 7.8 mg |
| Protein | 1.7 g |
