It doesn't matter if you're 2 or 102, the sweet-tooth appeal of homemade fruit ice pops is universal.
- 1 cup puréed mango, (from peeled fruit)
- 1 cup puréed ripe peaches, (from peeled fruit)
- 2 tablespoons sugar
- Lime or lemon juice to taste
- 6 ice-pop sticks
Combine fruit purées in a medium bowl. Heat 1/4 cup water and sugar, stirring until sugar dissolves. Add to purées with lime or lemon juice to taste. If you have ice-pop molds, fill them, leaving some room at the top to allow for expansion, set the lids in place and insert the sticks through the holes. If you don't have molds, fill small cups or empty yogurt tubs about 3/4 full, stretch plastic wrap or foil across the top and make a small slit to insert sticks. Freeze until firmly set, 3 to 4 hours. To remove the pops, first remove the lids or wrap, then squeeze the sides of the molds, twisting them slightly, to dislodge the pop. If necessary, rinse the outside of the molds under hot water first.
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