Prep time: 15 minutes if using pre-cut fruit Freeze time: 2-3 hours Makes 12 ice pops (4 cups puree)
1/2cupAngostura® 7-Year Caribbean Rum4 oz.
1/4tsp.Angostura® Orange Bitters
3cupsdiced* ripe mangoabout 16 oz.
3cupsdiced fresh pineappleabout 16 oz.
12Zipzicle® ice pop sleeves*
Funnel with 1/2” opening at the bottom
Measure rum in a liquid measuring cup; stir in orange bitters and set aside.
Place diced mango in blender container. Add half the rum mixture; cover and blend until smooth. If needed, stop blender and stir fruit a bit. When fruit is smooth, pour into a 4-cup liquid measuring cup or a pitcher with a spout. Repeat with pineapple and remaining rum-bitters mix. Add to pureed mango, stirring well.
Open ice pop sleeves. With the funnel, fill one at a time, stopping at the fill line. Seal and place upright in a tall container.* When all are filled, freeze for 2-3 hours or until frozen.
To serve, place frozen pops with ice in an ice bucket or cooler.* Frozen pops open easily if you wrap your hand around the pop for a minute. Then open the top and push up from the bottom.
Tropical Cherry Manhattan Pops1/2 cup Bourbon1/4 cup Sweet Vermouth1/4 teaspoon Angostura Aromatic Bitters3 cups canned cherries in light syrup, drained (about 16 oz.)3 cups diced fresh pineapple (about 16 oz.)Follow directions for preparing Mango Tango Pops.
* Kitchen Notes: Sweetness depends on the ripeness of the fruit; really ripe fruit makes a sweeter pop. The puree does not have to be perfectly smooth; small chunks are okay if they’ll fit through the funnel. Puree may be made a day ahead and refrigerated. It’s ok to lay pops down to freeze; the shape will be a bit flat rather than round. When serving, ice is not needed to surround the frozen pops if served within 5 minutes or so. Zipzicle sleeves can be purchased on Amazon. And at Bed Bath & Beyond, Target, and Cost Plus/World Market; call first to confirm.