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Mexican Fruit Pops
By Chef Rick Bayless


1 tablespoon Lemon Juice (use Lime Juice)
1 1/2 cup Papaya or Mango coasely pureed
1/2 cup Water
2 1/2 tablespoons Superfine Granulated Sugar
8 Glass Jar Plastic Molds or Paper Cups with Wooden Sticks


In a medium-size bowl or 1 quart measuring cup with pour spout, combine the pureed fruit, water, and minimum quantities of sugar and lime juice. Taste and determine if you'd like additional sugar and lime. Remember that when the mixture is frozen the flavors will be slightly muted, so try for a slightly sweeter and tarter flavor than you'd normally like. Stir the mixture until the sugar has dissolved completely. Fill the molds, leaving about 1/4 inch headspace to allow for expansion. Set the mold lids in place and insert the sticks through the holes, leaving 1½ - 2 inches exposed.

Freeze until firmly set, approximately 2 hours. To remove the pops, first remove the lids, then squeeze the sides of the molds, twisting them slightly to dislodge the pop. If necessary, rinse the molds quickly under hot water first. Set in a chilled bowl, sticks up, and serve immediately.