Charamuscas de Ensalada
These Charamuscas de Ensalada put a frozen twist on a classic Salvadoran favorite, packed with juicy pineapple, tropical mango, and crisp apples in every bite. Sweet, tangy, and incredibly refreshing, they’re the perfect way to cool off on a hot day or to share as a fun, nostalgic treat with friends and family!
Ingredients
- 4 cups cold water
- 1 cup fresh pineapple, finely chopped (divided)
- 1 fresh marañon, cashew apple, chopped
- 1 pinch salt
- ½ – 1 cup sugar, adjust to taste
- 1 cup pineapple juice
- 1 cup passionfruit juice
- ½ mango, peeled and finely chopped
- ½ red apple, like Gala or Honeycrisp, finely chopped
- ½ Granny Smith apple, finely chopped
- 10-12 ice pop bags
Instructions
- In a blender, combine half of the chopped pineapple, the chopped marañones, sugar, salt, and water. Blend until very smooth.
- Transfer the blended mixture into a large bowl or pitcher and stir in the pineapple juice, passionfruit juice, and remaining chopped fruits.
- Using a funnel or spouted container, carefully pour the mixture into the plastic ice pop bags. Be sure to include some fruit chunks in each bag, but leave space at the top to tie them off.
- Seal each bag tightly and lay flat in the freezer. Freeze for at least 6 – 8 hours or overnight until solid.
- When ready to enjoy, snip the corner and eat like a frozen fruit punch ice pop!
Notes
- For the best flavor, choose fully ripe, sweet pineapple and mango, as they’ll add natural sweetness and vibrant flavor.
- Adjust the sugar to taste depending on how sweet your fruit and juices are—start with less and add more if needed.
- Lay the charamuscas flat in the freezer to ensure they freeze evenly and are easier to stack.
- If fresh marañon (cashew apple) isn’t available, simply substitute with extra pineapple or mango for a similar tropical flavor.
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