Mango Pineapple Ice Pops Food

COCONUT-MANGO-PINEAPPLE ICE POPS

Steps:

• Whisk together coconut milk and mango pulp in a 4-cup measuring cup. Add enough pineapple juice to make 4 cups. Mix again.
• Pour into popsicle molds and freeze until solid, at least 4 hours.

MANGO-PINEAPPLE JUICE

Steps:

• Juice, in this order, the mango, pineapple and limes, following your juicer's specific settings for each. Stir in the chia seeds if using and let soak for 5 minutes. Serve the juice immediately over ice, if desired.

MANGO PINEAPPLE ICE POPS

Steps:

• Place Reddi-wip, juice, mango, pineapple, sugar and coconut extract in blender container. Blend mixture until smooth.
• Pour mixture into popsicle molds. Cover; insert sticks. Freeze at least 8 hours or overnight. Remove from molds. Serve immediately.

CREAMY MANGO POPS

Steps:

• Blend mango, coconut milk, orange juice, honey, and vanilla until smooth. Fill ice-pop molds and freeze.

MANGO-PINEAPPLE ICE CREAM

Steps:

• In a large pot mix the milk, sugar and powdered milk. Bring the mix to a low simmer over medium heat and stir to dissolve the sugar, then turn the heat down and just keep it warm.
• Put the egg yolks in a medium bowl and whisk for 2 minutes until they are thickened.
• While constantly whisking, slowly add 1 cup of the hot milk mixture and whisk until it is blended. Then pour the egg mixture back into the pot of hot milk and increase heat to medium. Stir the mixture constantly with a wooden or plastic spoon, until the mixture is thickened (like gravy).
• Stir in whipping cream and vanilla. Cover and put into the refrigerator for at least 6 hours (or overnight) before making the ice cream in the ice cream maker.
• Blend fruit in a food processor or blender to a puree consistency.
• Stir the pureed fruit into the milk and egg mixture. Mix thoroughly.
• Pour the mixture into an ice cream machine and churn until frozen, 15-20 minutes, according to the manufacturer's instructions.
• Transfer to plastic container and place in the freezer for an hour before serving.
• Serving: take it out for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature.

PINEAPPLE ICE POPS

Steps:

• In a food processor, combine pineapple chunks, milk, and sugar; pulse until almost smooth, with some chunks of pineapple remaining.
• Pour half the mixture into a medium bowl. Pulse remaining mixture until completely smooth; add to mixture in bowl.
• Divide evenly among eight 3-ounce molds or paper cups, and insert wooden sticks. Freeze until solid, at least 4 hours or up to 2 weeks (cover with plastic wrap).