Popsicles are the perfect treat to enjoy and cool off with during a hot summer day. Growing up, I remember enjoying homemade fruitsicles made in those little Tupperware molds. Remember those? Ah, nostalgia. Now with two boys, I find myself reliving those moments of nostalgia when I make homemade fruitsicles… a little different than my mom, but equally enjoyable. I like to use smoothie blends in my fruitsicles. Blending up fruits and veggies to be frozen is a great way to enjoy them, especially if you have picky eaters.
My last batch of fruitsicles were inspired by the stone fruit. What’s a stone fruit you may ask? Any fruit with a stone or pit; peaches, pluots, plums and apricots. You can find any of these fruits currently on display in Walmart’s produce section. I grabbed some apricots for Apricot Mangosicles. Apricot Tip: It’s best to purchase fresh apricots during the peak of the season; mid-May to July/August int eh Northern Hemisphere; November – January in Southern Hemisphere.
These Apricot Mangosicles were a breeze to make. All it required were five apricots, one mango, and a can of coconut juice.
First, I removed the pit from the apricots and mango. I don’t think mangoes fall under the stone fruit category. I tossed the fruit in the blender along with the coconut juice and made a puree.
I poured the puree into my ___sicle molds…
and placed them in the freezer overnight.
Both of the boys enjoyed their very healthy Apricot Mangosicles. Next time, I may add some carrots :-).
- 5 Apricots
- 1 Mango
- 1 Can Coconut Juice
- Remove pits from apricots and mango. Toss the fruit in the blender along with the coconut juice. Blend until a smooth puree forms. Pour puree into molds and freeze for about 3 hours.
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