Description
Refreshing and slightly boozy, these mango and raspberry Bellini popsicles are a summery take on the classic drink.
Ingredients
Units
Scale
- 1/2 pint 6oz fresh raspberries
- 4 tablespoons honey (divided, if vegan, 2 tablespoons light agave, divided)
- 2 ripe mangoes, peeled and diced
- 1 cup prosecco
Instructions
- In a blender, combine the raspberries with 2 tablespoons of honey (or 1 tablespoon agave if vegan) and blend until smooth.
- Pour the raspberry mixture into popsicle molds, filling each about 1/3 full. Freeze for about 30 minutes until slightly firm.
- In a clean blender, combine the mangoes with the remaining honey (or agave) and prosecco. Blend until smooth.
- Pour the mango mixture over the raspberry layer in the popsicle molds, filling to the top.
- Insert popsicle sticks and freeze until solid, about 4 hours or overnight.
- To release the popsicles, run warm water over the outside of the molds for a few seconds.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 popsicle
- Calories: 80
- Sugar: 18
- Sodium: 5
- Carbohydrates: 20
- Fiber: 2
- Protein: 1