Tropical Ice Pop Recipe

Peel and chop the mango and pineapple into medium chunks. Slice the banana into coins. Measure out the passion fruit pulp.

Place mango, pineapple, banana and passion fruit pulp into a blender pitcher.

Add the coconut water, lime juice and honey to the blender with the fruit.

Blend on high until smooth and slightly thick but pourable, about 30–45 seconds. If mixture is too thick to pour into molds, add up to 2 tablespoons more coconut water and pulse again.

Taste the blended mixture and add a pinch of sea salt to brighten flavors if desired. Adjust sweetness with an additional 1/2 tablespoon honey if needed.

Stir in the chopped mint leaves and 1 teaspoon of toasted coconut if using. Reserve the rest of the toasted coconut for sprinkling on the pops before freezing, if desired.

Pour the mixture into ice pop molds, leaving about 1/4 inch (6 mm) headspace at the top to allow for expansion during freezing.

If using wooden sticks and your molds don't have built-in holders, insert sticks after the mixture has been in the freezer for 30–45 minutes and is partially set so sticks remain upright.

Sprinkle a pinch of toasted coconut on top of each filled mold for garnish, if using.

Freeze until fully solid, at least 6 hours or overnight for best texture.

To unmold, run the outside of the molds under warm (not hot) tap water for 10–20 seconds while gently pulling on the sticks until the pops release.

Serve immediately. Store any extras in an airtight freezer-safe container or wrapped individually in parchment for up to 1 month.