- 1/2 cup raspberries, rinsed and dried
1/2 cup blueberries, rinsed and dried
1/2 cup blackberries, rinsed and dried
1/2 cup (one large) ripe mango
2 cups heavy cream, chilled
1 14-ounce can sweetened condensed milk, chilled
3 teaspoons vanilla extract
Yellow, blue, pink, and purple food coloring
- Special tools:
Push-Up Pop molds
- In a blender, puree the raspberries until smooth. Strain the puree over a large bowl to remove any seeds. You should be left with a shiny, smooth puree. Set aside and repeat this process with the blueberries and blackberries.
- For the mango, cut around the pit, then using a spoon, scoop the mango out into your blender or food processor and puree.
- Using a mixer, whip the cream to stiff peaks. Add the sweetened condensed milk and vanilla extract and continue to whip until evenly combined and light and fluffy.
- Add 1/2 cup of cream mixture into each of the fruit purees, and pour remaining cream into a smaller bowl.
- To enhance the natural color of the fruit, add 2-4 drops of neon food coloring and mix until desired color is reached.
- Hold the pops upright. Using a small spoon, fill push pops with about 2 tablespoons of each color. Be sure to hold the pop stem upright the entire time to ensure the layers of each color are straight and defined.
- Carefully place pops upright in the freezer and allowed to freeze for 6 hours to overnight. Once frozen, remove from the fridge, push up, and enjoy!
- Desserts, Ice cream
- 8 Push-Up Pops
- Total Time
- 23 hours, 59 minutes, 59 seconds