Ingredients:

  • 2 cups mango chunks, frozen or fresh (thawed)
  • 0.75 cup pure coconut water, divided
  • 1 tbsp lime juice
  • 2 cups fresh raspberries or strawberries
  • 2 tbsp honey or agave
  • 0.5 cup finely diced kiwi, blueberries, or pomegranate arils
  • 1 tsp lime or lemon zest

Instructions:

  1. The Puree Phase: Blend the mango chunks, 1/4 cup coconut water, and lime juice in a high-speed blender until completely smooth and velvety. Set aside in a pourable measuring cup. Rinse the blender and repeat the process with the berries and honey/agave.
  2. The Suspension Strategy: Drop 2–3 pieces of diced kiwi or whole blueberries into the bottom of each silicone popsicle mold. Pour the mango puree into the molds until they are 1/3 full. Tap the mold firmly on the counter to remove trapped air bubbles.
  3. The Marbling Technique: Pour the berry puree over the mango layer until 2/3 full. Use a thin skewer or the popsicle stick to gently swirl the two colors together to create a lava effect. Top off with the remaining 1/2 cup coconut water, leaving 1/2 inch of headspace at the top for expansion.
  4. Final Freeze: Insert wooden or reusable sticks and freeze for at least 6 hours. To release, dip the mold in a warm water bath for 5 seconds to break the vacuum seal.