Sweltering summer afternoons call for icy cold popsicles, or in my case, Guava Popsicles. Guava is one of my favorite fruits growing up in Vietnam. And you’ll find that I have many favorite fruits. 😉 The kind I grew up eating had rough green outer skin with white flesh. They can be crunchy and tart or soft and sweet when ripen. They have many seeds but the seeds are fully edible.
Here in California, I hardly see them in the market even though it is said they can be grown in coastal Southern California. I’ve bought guava at a Mexican supermarket once, but they were less than satisfactory. My friend’s neighbor has a guava tree with small fruits, soft outer skin and extremely sweet. I wish we lived right next door to them. 😊
If you love the flavor of guava, you will enjoy these guava popsicles. I used Sun Tropics guava nectar since it has the highest percentage of juice compared to the other available brands. This nectar is thicker and very fragrant, which yields extremely guava-tasting popsicles!
What to do with Leftover Ingredients
If you don’t typically have guava nectar and/or condensed milk in your fridge and pantry, it could be frustrating to buy them just to make one batch of guava popsicles and then have all these leftovers. I always try to plan multiple recipes using the same perishable ingredient to minimize food waste. Here are some things you can use leftover guava nectar and condensed milk for.
- Mix guava nectar with orange juice to make POG without the passion fruit. Try a 1:1 ratio first, then adjust to your liking.
- If you’re like us and don’t normally drink bottled juice, the guava nectar would most likely just sit in the fridge until it expires. Instead of letting it ferment in the back of your fridge until you are ready to throw it out, use it in your breakfast smoothies in place of your typical almond milk or coconut milk. Omit extra sweetener in your smoothie in this case.
- Use condensed milk in place of sugar and creamer in your coffee. My mom buys condensed milk specifically for this purpose. If you must have a fancy recipe, try this Vietnamese Iced Coffee.
- As a little kid, I would eat toast dipped in condensed milk for breakfast sometimes. You can try this grown up version of Condensed Milk Toast.
- Condensed milk typically comes in a 14 oz. can, which would be enough for a double batch of these guava popsicles, or substitute a different juice for another flavor. You could even use soda pop!
Recipe Tips and Tricks
- This recipe can be easily adjusted if you have a different kind of popsicle mold and want to increase the amount so you have enough of the mixture, or decrease the amount so you don’t have too much left over.
- Use water to measure the volume of liquid required for one of your popsicle molds. Multiply by the number of popsicle molds you plan to make. Then divide this number by 24, which is the liquid volume required for the 12 Ikea popsicle molds I used in this recipe. Take this ratio and multiply it to each of the ingredients in the recipe.
- The red food color is optional if you want your popsicles to be pink. Otherwise, they will just be creamy beige since the guava nectar is in the light tan color family.
I hope you will enjoy this quick and easy summer treats!
Guava Popsicles Recipe
- 20 oz. (vol) of guava nectar
- 7 oz. (weight) of condensed milk (about 5.5 oz. vol)
- 5 drops of red food color (optional)
- 12 Ikea popsicle molds
- Mix guava nectar, condensed milk and red food color in a medium mixing bowl until smooth.
- Pour mixture into popsicle molds, stop at the liquid marker since liquid expands as it freezes.
- If using wooden popsicle sticks instead of the plastic sticks that come with the molds, freeze for 1 hour until the mixture set but not completely frozen.
- Carefully add wooden stick in the middle, it should be able to stand straight. Place back in the freezer and freeze overnight or until completely frozen.
- To unmold popsicle, place it under running warm water for a few seconds to loosen.