Cucumber Mango Mint Ice Pops

In the hot, hazy days of summer, my family loves to cool off with an ice pop. But not just any ice pops—I look for ones with little or no added sugar and lots of good nutrition. But obviously, they have to taste amazing, too. Below is a recipe my family loves from my new book, The Big Book of Organic Toddler Food, coming out August 21st.

Cucumber Mango Mint Ice Pops
Serves 4
Prep time: 10 minutes plus about 6 hours freezing time
1 cucumber, peeled and chopped
1 mango, peeled and cubed
1 Tablespoon fresh mint, chopped
1 cup fresh made apple juice
1. In a blender or food processor, combine the cucumber, mango, mint and juice, Blend until smooth.
2. Pour into a four-serving ice pop mold and freeze for about 6 hours or until frozen
Cooking tip: If you don’t have ice cube molds you can use paper cups. Pour the mixture in the cups and cover them with foil. Then poke the sticks through the foil into the ice pops. The foil will hold the sticks in place while the ice pops freeze.
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