Mango, Lychee, and Kiwi Daiquiri Push Pops Cocktails from Today Show

by Jeanne Benedict

Post image for Mango, Lychee, and Kiwi Daiquiri Push Pops Cocktails from Today Show

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 kiwi (peeled, white core removed)
1 tablespoon frozen limeade concentrate
1 teaspoon white rum
1 teaspoon corn syrup
 
For Lychee Layer:
1 cup lychee (canned in syrup, pits removed)
1 tablespoon frozen limeade concentrate
1 teaspoon white rum
1 teaspoon corn syrup
 
For Mango Layer:
1 cup chopped fresh mango (peeled)
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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