12 stalks lemongrass (Makes 12 sticks)
Layer 1:
- 1 1/2 mangos, peeled and pitted
- 2 tbsps freshly squeezed lime juice
- 1 tbsp grated peeled fresh ginger
Layer 2:
- 1 cup whole strawberries, hulled
- 1 peach, peeled and pitted
- 1 tbsp sugar
Layer 3:
- 1 1/2 ripe bananas
- 1/3 cup guava juice
Method:
- Trim the outer layers of the lemongrass stalks and cut them into 4” long pcs from the bottom
- In a blender, puree the ingredients for each individual layer and reserve the mixtures in separate containers
- Set out 12 mini popsicle molds or suitable alternatives, and get your kids to help out by filling each of them a 3rd full with mango mixture. Place a small square of aluminum foil over each mold and crimp it snugly around the top of the mold. Use the tip of a paring knife to cut a 1/4” slit in the middle of each pc of foil. Slide a lemongrass skewer, thin side down. through the slit to the bottom of each mold
- Freeze molds until frozen, approximately 1 hr. Fill each mold another third of the way with strawberry mixture. Return to freezer until frozen. Top molds with banana mixture and return to freezer until frozen
- To remove pops, dip molds into a bowl of hot water for a few seconds, then twist pops out
- Short cut: to reduce the freezing time by two-thirds, limit each pop to one flavour. The popsicles also keep well in the freezer so you can make it in advance. Just seal the exposed end with plastic wrap to prevent freezer burn
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