3 medium carrots, washed & scrubbed
1 c. fresh raspberries (or frozen)
¾ c. superfine sugar
1 c. water
1. Cut carrot into large chunks. Place in a microwave-safe bowl and add a splash of water. Cover and microwave for ~3 minutes, or until tender. Drain the water off. Let cool for 5-10 minutes.
2. Peel the mango and cut the flesh from the pit. Cut into large chunks. Place mango chunks in the jar of a blender along with the cooked carrots, raspberries, sugar, and water. Blend until you have a smooth puree.
3. Pour into popsicle molds and freeze (adding sticks at the right time for your particular molds). Freeze until solid. Enjoy!
If you wish, you can push the puree through a strainer before pouring into the popsicle molds to remove the raspberry seeds and mango fibers.