Ingredients
- 1 cup organic mini seedless watermelon, chopped
- ½ cup kent mango, peeled and chopped
- 2 gold kiwi, peeled and chopped
- 2 teaspoon agave syrup or honey
- 2 teaspoon lemon juice
Instructions
- In a blender, puree watermelon with 1 teaspoon agave syrup or honey and 1 teaspoon lemon juice. Set aside.
- Rinse blender, and puree kiwi and mango with the remaining agave syrup or honey and lemon juice.
- Pour the watermelon puree into popsicle molds, leaving half of the mold empty. Stick in ice cream sticks and freeze for 2-3 hours.
- Pull from freezer and pour kiwi/mango puree into leftover space.
- Freeze an additional 5-6 hours or overnight.