Ingredients: 4 ripe Manila mangoes peeled and pitted 1/4 medium papaya peeled, deseeded, and roughly chopped 2 limes freshly juiced (I prefer Mexican or key limes) 1/3 cup sugar 1/2 cup water 1 cup fresh raspberries
On the lowest setting possible, blend mangoes, papaya, lime juice, sugar, and water until lightly pureed. Ingredients should be well blended, but I like my mixture to still be slightly chunky.
Pour mixture into popsicle molds.
Add a few raspberries into each mold, pushing them down with a small spoon or stick to ensure that they are distributed evenly throughout the popsicle. I also like to add a single raspberry to the end of each wooden stick before placing it into the popsicle mixture. This helps ensure that the sticks do not move when popsicles are placed in the freezer.