For the popsicles to come out really rich, it’s worth it find the best fruit, if possible national. A medium-large mango, ripe and very aromatic, and a banana that is already soft and with some spots. We can choose raspberries frozen or change them for another red fruit.
Peel the mango and cut the pulp into small cubes. Blend with a blender, food processor or blender until you have a kind of puree without strands or lumps. Add a little vanilla if desired (just a touch, but it’s optional). Incorporate the peeled and chopped banana and grind some more.
Crush or grind raspberries with the orange juice to form a thick sauce. Try to adjust the sweet point in case they are very acid, adding a little more orange, although the grace is that they contrast with the sweetness of the other fruits. We can strain them with a fine strainer to remove the seeds if we want.
Spread the raspberries in the bottom of the popsicle moulds. Depending on the size we can get about 4-6 units. Fill with the mango and banana mixture, put the tops with the sticks and take them to the freezer, if possible leaving them standing upside down. Wait at least two hours.
tasting
You will have to have a little patience before unmold the mango, banana and raspberry popsicleswaiting at least two hours to make sure they have frozen well.
To remove them, you just have to leave them under warm tap water for a few seconds and pull gently; if we see that there is resistance it is better to wait, or we could pull out the stick leaving the pole inside. For dessert, snack or even for breakfast, they are very refreshing healthy popsicles that hydrate a lot.
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