| 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 |