(Vegetarian, Vegan, Allergen-free, Gluten free)

My three year old son, Monte, is mad for mangoes. He and I whipped up this recipe for a great warm weather snack brimming with antioxidant phytonutrients, Vitamin A, Vitamin C, Potassium, Fiber, and NO ADDED SUGAR. Make it with jarred/canned mangoes, frozen blueberries, and peaches or apricots packed in juice (not syrup). Or when in season (i.e., affordable), use fresh fruit. It's the simplest recipe, just puree, pour, and freeze.

Ingredients
1 1/2 cups jarred mangoes (or peaches or apricots) in juice

1/2 cup frozen blueberries

Preparation
Add fruit to food processor, and pulse until almost pureed—but not quite; you want it slightly chunky. Transfer puree from processor into a large measuring cup or pitcher with a lip. Pour puree into popsicle mold and cap with tops (the colorful plastic holders). Freeze at least 3 hours until set. To remove pops from mold, hold base of popsicle mold under running hot water. Gently dislodge, and eat!

Makes 4 popsicles.

More Fun Food Fixes for Your Kids:

• Soft Chicken Taquitos
• Butternut Mini Muffins
• Tomato Basil Hummus
• Ribbon Sandwiches
• Fruit Medley with Vanilla Ricotta Dip
• Sunflower Fruit Balls
• Fig Newton Lollipops

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