It is so tempting to buy popsicles on a hot day at La Michoacana, the franchised ice cream shops found throughout Mexico. Their paletas are very colorful and fruity, but often too sweet. I like the chunks of fruit in La Michoacana popsicles, even the seeds in the watermelon and cantaloupe popsicles, but I’m suspect of the bright colors. I hope they are not using food coloring.
To make your own popsicles, buy a popsicle mold or use paper cups and wooden sticks. Determine the total volume of the molds, and cut up an equivilent amount of fresh fruit. For this batch, I used mango, pineapple and a few tablespoons of dried coconut.
Roughly process cut-up fruit in a blender, but don’t puree the mixture. The texture is more interesting with chunks of fruit. Stir in coconut, if you are using it. Spoon into the molds.
Depending on how cold your freezer is, freeze for 6-8 hours or overnight.
When frozen, run the mold under tepid water for easy removal.
Stir in some unsweetened yogurt into the processed fruit, or use an equal amount of fruit and yogurt. Strawberries with yogurt is especially tasty.
If your sweet tooth cries out for more “–ose” — fructose or sucrose — add stevia, agave syrup, or honey.