Haciendo galletas de hielo

Ingredients

• 2 cups Mango Juice (freshly pressed or store‑bought, no added sugar)
• 1 cup Pineapple Juice (unsweetened)
• 1/2 cup Lemon Juice (freshly squeezed)
• 2 tablespoons Chamoy (store‑bought, sweet‑spicy Mexican sauce)
• 8 pieces Oreo Cookies (coarsely crushed)
• 1 cup Whole Milk (cold, regular cow's milk)
• 1/2 cup Panditas Candy (colorful Mexican gummy candies, chopped)
• 1 cup Sprite (clear lemon‑lime soda, chilled)
• 2 cups Ice Cubes (for extra chill if desired)

Instructions

1. Blend Fruit Base

   Combine mango juice, pineapple juice, lemon juice, and chamoy in the blender. Blend on high for 15‑20 seconds until smooth and the chamoy is fully incorporated.

   Time: PT5M

2. Prepare Oreo Layer

   Place crushed Oreo pieces evenly at the bottom of each mold cavity. This will create a crunchy surprise when the pops pop out.

   Time: PT3M

3. Add Fruit Mixture

   Pour the blended fruit‑chamoy mixture over the Oreo layer, filling each mold about three‑quarters full.

   Time: PT4M

4. Create Milk‑Sprite Swirl

   In a separate bowl, gently stir together whole milk and Sprite. Drizzle this mixture over the fruit base in each mold, creating a marbled effect.

   Time: PT3M

5. Add Panditas Candy

   Scatter chopped Panditas candy on top of each mold. The candy will soften slightly as it freezes, adding a chewy texture.

   Time: PT2M

6. Freeze

   Place the filled molds on a flat surface in the freezer. Freeze for 2‑3 hours, or until completely solid.

   Time: PT0M

   Temperature: 0°F

7. Unmold and Serve

   Run the bottom of each mold under warm tap water for 5‑10 seconds, then gently pop out the frozen treats. Serve immediately or keep frozen until ready to eat.

   Time: PT5M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

28 g

Fat

3 g

Fiber

1 g