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0.0 – 0 reviews • Fruit
| Level: |
Easy |
| Total: |
5 hr 20 min |
| Active: |
20 min |
| Yield: |
12 mini ice pops |
Ingredients
- 2 cups mango nectar
- 1/2 lime, juiced
- 1 3/4 cups pineapple juice
- 1/4 cup grenadine
- 6 tablespoons gold rum, optional
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 12 servings |
| Calories |
75 |
| Total Fat |
0 g |
| Saturated Fat |
0 g |
| Carbohydrates |
15 g |
| Dietary Fiber |
0 g |
| Sugar |
12 g |
| Protein |
0 g |
| Cholesterol |
0 mg |
| Sodium |
5 mg |
