Servings:
12
servings
12
servings
Charamuscas de Ensalada (Frozen Fruit Bags)
Charamuscas de Ensalada are a playful, frozen take on a beloved Salvadoran street snack. This version blends fresh pineapple, mango, and apples with tropical juices for a sweet, tangy, and refreshing treat. Perfect for hot days, family gatherings, and as a nostalgic homemade snack, these frozen fruit bags combine bright fruit flavor with just the right amount of sweetness.
Prep:
10
10
Freeze time:
8
8
Total:
8
10
8
10
Equipment
-
Blender or high-speed mixer
-
Plastic ice pop bags (or reusable freezer pouches)
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Funnel or container with a spout for filling bags
-
Cutting board and sharp knives
Ingredients
- 4 cups cold water
- 1 cup fresh pineapple, finely chopped (divided)
- 1 fresh marañon, cashew apple, chopped (optional)
- 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, such as Gala or Honeycrisp, finely chopped
- ½ Granny Smith apple, finely chopped
- 10–12 ice pop bags or freezer pouches
Instructions
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Start by preparing the fruit: finely chop half of the pineapple, the mango, and both apples. If you have fresh marañon (cashew apple), chop it as well. Reserve the remaining pineapple for blending.
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In a blender, combine the reserved chopped pineapple, the chopped marañon (if using), sugar, salt, and cold water. Blend until the mixture is very smooth and well combined. Taste and adjust sugar as needed; the natural sweetness of your fruit and juices will affect how much sugar you want.
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Pour the blended base into a large bowl or pitcher. Stir in the pineapple juice and passionfruit juice until fully incorporated. Add the remaining chopped fruits—mango, red apple, and Granny Smith—so there are small fruit chunks distributed throughout the mixture.
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Using a funnel or a container with a spout, carefully fill each ice pop bag or freezer pouch with the mixture, scooping a few pieces of the chopped fruit into each bag. Leave a little headspace at the top of each bag so you can seal or tie them securely.
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Seal each bag tightly and lay them flat on a baking sheet or tray so they freeze evenly and can be stacked without spilling. Place them in the freezer for at least 6–8 hours or overnight until completely solid.
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To serve, snip a small corner from the top of the frozen bag and enjoy like a fruit-filled ice pop. These are great for parties, lunches, or to keep on hand as a quick frozen snack.
Notes & Tips
- Choose ripe, sweet pineapple and mango for the best flavor—ripe fruit adds natural sweetness and a vibrant tropical taste.
- Adjust the sugar to your preference. Start with the lower amount and add more if your fruit or juices are tart. Taste the blended base before filling the bags.
- Lay the filled bags flat while freezing so they form uniformly shaped frozen pops and are easier to store and stack.
- If fresh marañon (cashew apple) is not available, substitute with extra pineapple or mango. The goal is to keep a tropical, fruity profile.
- For a lighter option, reduce the sugar and use more passionfruit or pineapple juice, or replace some water with coconut water for a subtle nutty flavor.
- These frozen fruit bags are ideal for serving at gatherings because they’re visually appealing and easy to handle—offer napkins or small cups for discarded corners.
- To thaw slightly, leave a bag at room temperature for a few minutes before snipping the tip; they soften quickly and become easier to eat while still cold and refreshing.
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