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Raspberry Mango Sangria Ice Pops

Under 30 minutes


for 12 ice pops

  • 1 cup mango (165 g), chopped
  • ½ cup fresh raspberry (60 g), divided, plus 24 raspberries
  • 2 cups rosé wine (480 mL)
  • 1 cup lemon-lime soda (240 mL)
  • 2 oz triple sec (60 mL)

Special Equipment

  • ice pop mold
  • ice pop stick

Nutrition Info

  • Calories 67
  • Fat 0g
  • Carbs 8g
  • Fiber 0g
  • Sugar 7g
  • Protein 0g

Estimated values based on one serving size.

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  1. In a blender, combine the mango, ½ cup (60 g) raspberries, the rosé, lemon-lime soda, and triple sec and blend until smooth.
  2. Place 2 raspberries in each ice pop mold.
  3. Pour the mixture into the ice pop molds, seal with the lids, and add the ice pop sticks.
  4. Freeze until solid, at least 4 hours, or overnight.
  5. Carefully remove the ice pops from the molds.
  6. Enjoy!
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Raspberry Mango Sangria Ice Pops