Mexican Fruit Pops
Chef Rick Bayless uses mango, pineapple, strawberries, and tamarind for this recipe, but you can substitute any of them with your favorite fruit.
- 2 cups pineapple, peeled, cored, and cut into chunks (1 medium pineapple)
- Freshly squeezed lime juice, to taste
- Superfine sugar, to taste
- 2 cups mango, peeled, pitted, and chopped (about 3 mangoes)
- 2 cups strawberries, washed, hulled, and drained (about 1 quart)
- 3 cups tamarind pods (about 5 ounces)
To make the fruit pops: In a food processor fitted with the metal blade, coarsely puree pineapple. Pour pur y ye into a 2-cup liquid measuring cup. Add lime and superfine sugar to taste. Pour about 1/4 cup of the mixture into each of the fruit-pop molds, cover with metal lid, and place sticks in. Transfer to freezer until firm. Repeat with mango and strawberries. Remove from freezer for 5 minutes before serving, so pops loosen from molds.
To make the tamarind pops: Peel and remove tough outer fiber of tamarind pods, and discard. Place pods in a medium bowl, and pour 1 3/4 cup of boiling water over them. Let soak for one hour.
Strain soaked pods through a mesh sieve over a medium bowl, working the pods through with a wooden spoon, discard solids. Pour liquid into a 2-cup liquid measuring cup. Taste, and adjust with superfine sugar (the lime juice is not needed with this because of the natural tartness of the tamarind pod). Pour into the molds, cover with metal lids, and place sticks in. Transfer to freezer until firm.