ln a blender, combine pineapple and 2 tablespoons sugar and

blend until smooth, scraping down sides as necessary. Pour

through a fine-mesh sieve into a medium bowl, pressing on solids

(you should have about Ph cups puree); discard solids. Rinse

out blender. Add strawberries, 1/.1 cup juice, and 2 tablespoons

sugar; blend until smooth. Pour through a clean sieve into

another medium bowl, pressing on solids (you should have

about 11h cups puree); discard solids. Repeat process with

mango, lA cup juice, and 2 tablespoons sugar (you should have

about 11h cups puree).

2 Divide pineapple puree evenly among six 8-ounce plastic

cups. Freeze just until frozen, 45 minutes. Pour a layer of strawberry

puree over pineapple layer, dividing evenly. Top with

mango puree and insert ice-pop sticks. Freeze until solid, 6 hours

(or up to 2 weeks).