Mangoes have a sweet, rich, and creamy texture that blends perfectly into a mango popsicle. Add a dash of freshly squeezed lime, and you have the perfect hot summer day treat!
Let's talk about mango popsicles, they are tropical, light, and refreshing. I prefer them on a hot day because there is nothing better than mango and lime when it is sizzling outside.
My love for popsicles and mangoes is evident. I have a large assortment of popsicle posts (strawberry, lemon, and lime) and several mango posts (sorbet, salsa, and, smoothie)
Do I have an obsession or just good taste? I am going to stick with the latter; good taste!
- 2 tablespoon (30g) fresh lime juice
- ½ (100g) cup sugar
- 3 cups (495g) mango chunks, fresh or frozen
- ⅓ cup (79ml) water
Squeeze lime juice into a bowl. Add the sugar. Whisk to combine.
Place the mangoes in a blender. Add the lime/sugar combination and water. Blend until creamy.
Pour the mango mixture into a popsicle mold. Cover and insert the stick. Freeze for 4 - 6 hours.
Gently remove the popsicle from the mold. If the popsicle will not release, run the mold under warm water for 20 seconds and try again. Repeat until the popsicle releases. Use caution not to get the popsicle wet, only the mold.
Watch How to Make
Fresh or Frozen Mango
Fresh Mangoes have the perfect flavor and are affordable when they are in season. If you use fresh mangoes, you will need 3 -4. The mangoes work best when frozen first; however, this is optional.
Frozen Mangoes - Frozen mangoes are very simple to use. They are already peeled, cubed, and frozen. Prices may vary by market, but a 3-pound bag of frozen mangoes at my store runs about $9.50.
The equipment needed is straightforward; you will need a blender and a mold. In the blender category, you can use either a:
- Blender - A traditional household blender is perfect.
- High-Performance Blender - Vitamax, Ninja, etc.
- Food Processor - Food processors are not able to blend as smoothly as a blender. While you can use one, the result will be a bit mealy.
For molds, you can use a silicone or a stainless steel mold. In a pinch, you can always use old-school paper cups. Warning, they can be frustrating to unmold.
Creamsicle With Yogurt - For a creamy popsicle, replace the water with 1 cup of non-dairy yogurt, coconut cream, or regular yogurt when mixing.
Creamy With Milk - For a mildly creamy popsicle, replace the water with 1 cup of non-dairy milk or regular milk when mixing
Additional Fruit - Substitute another fruit at a 1:1 ratio for an extra layer of flavor. Fruits that pair well include kiwi, bananas, peaches, and papayas.
Cherry Mango Popsicles - Replace one cup of mangos with one cup of cherries. I prefer frozen cherries. They are easy to use and already pitted. Frozen dark cherries are especially sweet.
Boozy - Like a jello shot recipe, replace a portion of the water with vodka. I would limit the amount of vodka to ¼ cup.
Frequently Asked Questions
Popsicles freeze for four to six hours.
That depends. These popsicles are made with natural fruit and have limited sugar added. I would say, yes, they are healthy.
To make these popsicles healthier, omit the sugar.
Popsicles bought in the store might be healthy; it depends on the ingredients. As a general rule of thumb, if you cannot pronounce the ingredient, it is not healthy.
You can store popsicles in the freezer for up to one month.
Place the popsicles in an airtight container. My preference is to store them in a freezer ziplock bag, remove as much air as possible before zipping and then place them inside plastic storage. Overkill? Maybe, but the bag helps prevent freezer burn, and the storage helps keep them from becoming damaged when I rummage through my freezer.
- 1 Blender
- 1 Popsicle mold
- 8 Popsicle sticks
- 2 tablespoons (30g) lime juice, fresh squeezed
- ½ cup (100g) sugar
- 3 cups (495g) mango
- ⅓ cup (80ml) water
- Combine: Squeeze lime juice into a bowl. Add the sugar. Whisk to combine.2 tablespoons (30g) lime juice, fresh squeezed, ½ cup (100g) sugar
- Blend: Place the mangoes in a blender. Add the lime/sugar combination and water. Blend until creamy.3 cups (495g) mango, ⅓ cup (80ml) water
- Mold: Pour the mango mixture into a popsicle mold. Cover and insert the stick. Freeze for 4 - 6 hours.
- Unmold: Gently remove the popsicle from the mold. If the popsicle will not release, run the mold under warm water for 20 seconds and try again. Repeat until the popsicle releases. Use caution not to get the popsicle wet, only the mold.
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