Mango Berry Pops
- 3 mangos (about 3 pounds), peeled, pitted and diced or diced frozen mango
- 6 ounces raspberries
- 6 ounces blueberries
- 2 cups coconut water
- 2 tablespoons light agave nectar
Gently push raspberries into bottom of Popsicle mold. Place diced mango into mold on top of raspberries, top with blueberries. In a liquid measuring cup, mix coconut water and agave nectar, pour into each mold, about ¼ inch from the top. Insert Popsicle sticks into each pop mold. Freeze overnight. Remove from molds and serve immediately.