Ingredients
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1 cup sugar
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1 1/2 cups frozen mango chunks
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1 1/2 cups frozen raspberries
Steps
1
Put the sugar and 1 cup water in a saucepan and bring to a boil, stirring until sugar is dissolved, about 5 min total. Remove from heat and allow to cool for 30 min.
2
Place the mango in a food processor with half the sugar syrup. Pulse until a smooth puree is formed and set aside. Rinse the processor. Blend raspberries with the remaining sugar syrup until a purée is formed.
3
Layer the mango and raspberry purées in popsicle molds or cups. Place popsicle sticks in the center and freeze at least 8 hours.
