Striped Mango and Raspberry Ice Pops

Instructions

• In a small saucepan over medium-high heat, combine sugar, water and lemon juice. Bring to a boil, stirring often, until sugar has completely dissolved, about 10 minutes. Set aside to cool.

• In a food processor with a metal blade, purée the mango; add 1/2 cup (125 mL) of the sugar-and-water mixture to the food processor and continue to purée until very smooth. Transfer purée to a glass measuring cup with a spout and set aside. Rinse food processor, then make raspberry purée in the same way as the mango purée. Use a spatula to push raspberry mixture through a sieve into another measuring cup.

• Set ice pop moulds on your work surface. Pour a small amount of the mango purée into the bottom of each of the moulds to create the first stripe. Freeze until firm, about 45 minutes. Pour some of the raspberry mixture (making layer as thin or thick as you like) overtop to create a second stripe. Freeze until this layer just begins to set, about 15 minutes.

• Insert a wooden pop stick in the centre of each mould. Continue to freeze until raspberry layer is firm, straightening sticks as needed. Continue making layers (freezing between each) until moulds are full. (Got leftover syrup? Try it over ice cream!) Freeze pops until very hard (will keep in the freezer for at least 3 weeks).