Tequila sunset pops

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15 min


10 frozen pops

* PLUS Freezing Time: 240 minutes


  • 1/2 pint strawberries , about 7 medium berries
  • 4 tbsp granulated sugar
  • 3 tbsp tequila
  • 2 tbsp freshly squeezed lime juice
  • wooden sticks , and frozen-pops moulds or paper cups


  • Wash, hull and coarsely chop strawberries. Place in a blender with 2 tablespoons (30 mL) sugar and 1 tablespoon (15 mL) tequila. Purée until smooth. For an even smoother texture, press purée through a fine sieve to remove pulp and seeds. Spoon about 2 tablespoons (30 mL) into each of 10 frozen-pops moulds or 10 (3-oz/90-mL) paper cups. Smooth surface. Insert wooden sticks into moulds. If using cups, cover with foil and freeze about 1 hour, then insert sticks to bottom of cups. Freeze until second layer can be added without running into first layer, at least 1 hour or overnight.
  • Meanwhile, peel mango and slice fruit from pit. Slice pulp into small chunks. Place in a blender. Add remaining 2 tablespoons (30 mL) each sugar and tequila and lime juice. Purée until smooth. Evenly spoon over strawberry mixture in each mould. Freeze upright until firm, at least 3 hours or up to 1 week. When ready to serve, hold base of moulds under hot running water until pops begin to loosen. If using paper cups, tear off paper. Serve immediately.

Nutrition (per serving)

  • Calories
  • 44,
  • Protein
  • 0.2 g,
  • Carbohydrates
  • 8.9 g,
  • Fat
  • 0.1 g,
  • Fibre
  • 0.6 g,
  • Sodium
  • 1 mg.

Adult pops with mango and a shot of tequila are topped with strawberries–pretty and not mouth-puckering.

Elegant serving

Prepare pops without sticks. When frozen, turn out into pretty dessert dishes. Pour more tequila or orange liqueur overtop, if you like.