Serves 12 | Prep Time: 15 minutes | Freeze Time: 6-9 hours
2 cups longans with syrup*
2 cups mango juice*
2 cups raspberries with juice*
12 5oz Paper cups or popsicle molds
12 ice cream sticks
12 4″x4″ aluminum foil squares
For fresh fruit, clean and prepare fruit (remove seeds from longans). Cover with 1 cup of sugar and set in refrigerator for 2 hours. For mangoes and raspberries blend fruit thoroughly.
Drop 1 or 2 longan fruits into each paper cup. Add in 3 tablespoons (~1.5oz) of longan syrup. Place all the paper cups on a tray to level and freeze them for at least 2-3 hours.
Remove from freezer and add 3 tablespoons of mango juice into each paper cups. Wrap the top of each paper cup with a 4″x4″ aluminum foil square. Slit a hole in the center just wide enough for the ice cream stick. Insert the ice cream stick into the slit. Transfer to tray and into the freezer for another 2-3 hours.
When the 2nd layer is frozen, remove the foil and add 3 tablespoons of raspberry juice into each cup. Freeze for another 2-3 hours without the aluminum foil squares.
When ready to serve, remove the paper cups from the freezer. Use your palm to warm up the side of the paper cups, and slowly slide the popsicles out by holding on the ice cream stick. Serve immediately.