These, like most popsicles, are quite simple to make. The most complicated part is probably tracking down the Thai tea. I found mine at Golden Pacific, a local Thai grocery store. If you have trouble finding it locally, you can, of course, order it online. You could also substitute any plain black tea and double the vanilla extract. You wouldn’t get the brilliant orange color, and the flavor would be a little different, but it would still be good. If you freeze these in non-traditional popsicle molds such as shot glasses or dixie cups, make sure to let them partially freeze, about 1-2 hours (depending on the size of the molds and your freezer) before adding the sticks. You want the mixture to be frozen enough to keep the sticks in place.

These popsicles get a double dose of coconut from sweetened condensed coconut milk and regular coconut milk and they get brightened with plenty of freshly squeezed lime juice.

There's an extra layer of lime flavor from a simple syrup that gets infused with strips of lime zest.

Sweetened condensed coconut milk is available in many grocery stores these days but be sure double check the amount on the can you buy—there isn't a clear standard size among the various brands. (This recipe is flexible enough you can probably use a little more or less and be fine.)

These are naturally vegan and gluten free.

I can’t get enough of these popsicles. They’re sweet and refreshing. They taste like mango with just a hint of lime. I start with frozen mango pulp (which is 100% mango, no sugar, stabilizers, or preservatives added) which I find available at Latin grocery stores. You could start with fresh mangoes and puree the flesh in a blender or food processor or use the frozen chunks of peeled mango in the frozen fruit aisle of your grocery store if you have trouble finding the pulp. If you don’t have popsicle molds, you could freeze this mixture into a shallow pan and scrape it with a fork every 30 minutes to make a granita. You can use any popsicle molds you like, or even tall shot glasses or small disposable cups to make these. If you are using molds that don’t have lids to hold the sticks in place, let the popsicles freeze for about 2 hours or until they start to set up and then add the popsicle sticks.

These popsicles are very tart and replete with lime flavor. For these to taste right, the lime juice should be freshly squeezed. In my experience, limes vary quite a bit in the amount of juice they produce. (They’re also the peskiest citrus to juice. If you want to make the task easier, I recommend using something like this.) I got ¾ of a cup of juice from just 3 large limes, which were what I could find at the local Latin grocery store, but I think that’s an unusually large yield per fruit. Gerson recommends using smaller limes and says it will take 10 limes to yield the desired amount of juice. If you have medium sized limes, I’m guessing you’d need 5-6 limes. I’d recommend buying an extra couple of limes beyond what you think you’ll need just to be on the safe side. I’ve been using all-metal molds, but you can use any molds (including household items like tall shot glasses or little paper cups) you have around. If your mold doesn’t have a lid to hold the popsicle stick in place, wait for about 1 ½ to 2 hours until the popsicles are partially frozen to add the sticks.

These popsicles are tropical with a great balance of sweetness and tartness. Look for unsweetened frozen passion fruit puree in Latin grocery stores. You can use pre-cut pineapple if you want to make this even easier. If you have an ice cream maker, you can chill this mixture and spin it into a sorbet like Fleming does. I went the easier route and made them into popsicles in these plastic-free molds. If your mold doesn’t have a lid to hold the popsicle stick in place, wait for about 1 ½ to 2 hours until the popsicles are partially frozen to add the sticks.