Pomegranate, Mango & Longan Popsicles – the most refreshing and fruity popsicles ever with gorgeous colors and flavors.
Longan, Mango, & Pomegranate Popsicles
Longan, Mango, & Pomegranate Popsicles – the most refreshing and fruity popsicles ever with gorgeous colors and flavors; easy to make at home.
Can you believe that it’s almost August 2012?
Soon it will be Black Friday, Cyber Monday, and Christmas.
Anyway, while summer lasts, I wanted to share a popsicle recipe with you.
I grew up with a lot of popsicles in Malaysia.
Back home in Penang, we could buy really cheap, colorful, and exotic-tasting popsicles that feature the abundant fruits found in Penang.
Fruits such as mangoes, longan (dragon eye fruit), lychees, rambutan, etc. are used to flavor the popsicle.
They are always tasty and beat the scorching heat.
This longan, mango, and pomegranate popsicle is a combination of some of my favorite flavors.
I made them over the weekend and Baby G (who is now 22 months old) really liked it.
He kept on saying “more, more.”
For the stay-at-home moms, try this recipe and enjoy mother-and-kid bonding, sharing a popsicle before summer ends.
If you have an Asian supermarket where you live, pick up a can of longan, lychees, or rambutan to flavor the popsicle, I am sure your kid will welcome the new taste and texture of these exotic fruits.
Longan Mango and Pomegranate Popsicle Recipe
Pomegranate, Mango & Longan Popsicles - the most refreshing and fruity popsicles ever with gorgeous colors and flavors.
Ingredients
- 1 can longan with syrup
- 18 fl ounces mango juice
- 18 fl ounces pomegranate juice
- 12 5 oz Dixie paper cups
- 12 ice cream sticks
- 12 4 "x4" aluminum foil squares
Instructions
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Drop 1 or 2 longan fruits into each paper cup. Add in 3 tablespoons (~1.5oz) of longan syrup. Place all the paper cups on a tray to level and freeze them for at least 2-3 hours.
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Remove from freezer and add 3 tablespoons of mango juice into each paper cups. Wrap the top of each paper cup with a 4"x4" aluminum foil square. Slit a hole in the center just wide enough for the ice cream stick. Insert the ice cream stick into the slit. Transfer to tray and into the freezer for another 2-3 hours.
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When the 2nd layer is frozen, remove the foil and add 3 tablespoons of pomegranate juice into each cup. Freeze for another 2-3 hours without the aluminum foil squares.
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When ready to serve, remove the paper cups from the freezer. Use your palm to warm up the side of the paper cups, and slowly slide the popsicles out by holding on the ice cream stick. Serve immediately.
Recipe Notes
You can substitute with your choice of fruit juices.
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pandaaaa
So excited to try out this recipe! Looks so yummy! I tried to find popsicle sticks but cannot seem to find them … looked at the grocery stores, Bed Bath and Beyond, at Michael’s. Thank you for the recipe!
nahid
loving it:)n trying to have it perfectly
Enqvist
it not only your recipe it awesome, instead your photo shooting skill is amazing.
Fern
That’s so pretty…my kids will love it!
Bnisherman
Wow..it’s a great color combination. Sure i will try.
mycookinghut
I love popsicles too, yours are very colourful. :)
alice
THIS IS GENIUS!!! :)
Bililynn Savage via Facebook
I’ve been making popsicles this summer with chopped-up fruit in a watermelon puree – you can also get popsicle makers (at least in the US) at the Dollar Store for, well, a dollar (but the pops aren’t nice and pretty and round like yours). Thank you for posting this.
Camemberu
These are really cute! Thanks for the tip on using tin foil for holding the stick!
Rasa Malaysia
Thank you!
Laura
Beautiful pictures love the colors and combinations.