1 cup Sugar
1 cup Water
1/4 cup Lemon Juice
2 cups Chopped Mango
2 cups Raspberries
In a small saucepan over medium heat, combine sugar, water, & lemon juice. Bring to a boil, stirring often, until sugar has completely dissolved, about 10 minutes. Set aside to cool.
Puree the mango, add 1/2 cup of the sugar-and-water mixture and continue to puree until smooth. Transfer puree to a glass measuring cup with spout and set aside.
Make raspberry puree in same way as mango puree use a spatula to push raspberry mixture through a sieve into another measuring cup.
Set ice pop moulds on your work surface. Pour a small amount of the mango puree into the bottom of each of the moulds to create the first stripe. Freeze until firm (about 45 minutes). Pour some of the raspberry mixture (making layer as thick / thin as you like) overtop to create a second stripe. Freeze until this layer just begins to set, (about 15 minutes).
Insert a wooden pop stick in the centre of each mould. Continue to freeze until raspberry layer is firm, straightening stick as needed. Continue making layers (freezing between each) until moulds are full.
Have Leftover syrup? -- try it over ice cream!
Freeze Pops until very hard (will keep in the freezer for at least 3 weeks).
* Courtesy of 'Today's Parent' July 2009.
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