Out of all the cocktail popsicles I made for the TODAY Show segment, this is my favorite in flavor. I got the push pop molds from LagunaWholesale.com as I found that they had great prices and very cool gourmet pastry supplies.
For Kiwi Layer:
1 cup chopped fresh mango
1 tablespoon frozen limeade concentrate
1 teaspoon white rum
1 teaspoon corn syrup
For Lychee Layer:
1 cup chopped fresh mango
1 tablespoon frozen limeade concentrate
1 teaspoon white rum
1 teaspoon corn syrup
For Mango Layer:
1 cup chopped fresh mango
1 tablespoon frozen limeade concentrate
1 teaspoon white rum
1 teaspoon corn syrup
Key limes for garnish
Push Pop Molds
For each layer, puree ingredients in a food processor and transfer to a plastic airtight container. Freeze until firm.
Assemble push-pop molds (I got mine at Laguna Wholesale online).
Spoon 2 tablespoons of each layer into the mold; compacting each layer down for a level surface. Keep frozen until ready to serve. Garnish with a key lime wheel.
Makes 4 Push Pops
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