Mango Popsicles

Mango Popsicles on a stick.

Chill out with these irresistibly frosty Mango Popsicles. These healthy, tropical treats combine juicy mangoes with a splash of coconut liqueur and a tangy twist of lime juice for a light, fruity, frozen dessert. Topped off with a sprinkle of Tajin for a spicy kick, these mango pops are the ultimate summer indulgence!

In South Florida, mangoes abound in the summer months. My Aunt and Uncle have a Julie mango tree in their back yard and it is weighed down with ripening fruit they harvest daily.

Their sheer volume of fruit requires a plan; I use them in everything from mango salsa to mango chutney, coconut mango rice and curried mango dressing to mango margaritas, frozen mango daiquiris, mango cake and… well, you get the idea.

When it comes to mango popsicles, making them from scratch trumps any store-bought options.

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Making homemade popsicles gives you control over the ingredients and leaves room for customization. Say goodbye to artificial additives and hello to the pure taste of fresh fruit, elevating your frozen treat experience to a whole new level.

These mango pops remind me of a mango outshine bar with a zippy kick from the coconut liqueur and spicy Tajin garnish. Trust me; you’re gonna love ’em.

Why you’ll love this recipe:

  • You’ll only need 2-4 ingredients (depending on what you have).
  • It uses fresh fruit.
  • This mango popsicle recipe is naturally gluten-free, dairy-free and vegan.
  • Adding alcohol helps prevent the ice pop from being icy; instead, it has a creamy mouthfeel.
  • Only 50 calories per popsicle.
  • They’re so refreshing.

Ingredients for mango pops:

  • Mangoes – Look for very ripe mangoes that are heavy for their size and have a very fruity aroma; if you can get Julie mangoes, they’re great.
  • Lime Juice – From one or two limes, depending on how juicy they are. Lime is a good pairing with the coconut and mango, but you can substitute lemon juice or citric acid in a pinch.
  • Coconut Liqueur (optional) – I used Coconut Shrub, a sweet coconut liqueur from Martinique (where my family is from). Still, you can also use other liqueurs, coconut rum or white or dark rum. If you want to skip the alcohol, that’s fine too.
  • Tajin (optional) – a zesty chili lime and salt blend that adds a tasty kick to everything from tropical fruit like pineapple to desserts like these mango popsicles.

Directions:

  1. Slice the mangoes vertically along either side of the center pit.
  2. Scoop the flesh from the fruit using a spoon.
  3. Transfer the mango to a blender or food processor and add the coconut liqueur and lime juice.
  4. Puree until smooth. Taste for seasonings and adjust as necessary.
  5. Transfer the mango puree mixture to your popsicle mold, insert the sticks according to the manufacturer’s instructions and freeze for several hours until solid.

Pro-Tips:

Tamp the ice pop tray on the counter several times to dislodge any air pockets in the mango puree before freezing.

Variations

  • For a non-alcoholic version, swap the liqueur for ⅓ cup of cream of coconut or Coco Lopez for a mango colada ice pop the kids will love. Coco Lopez is sweetened, so you don’t need a lot; for a less sweet but still coconutty flavor, add ½ cup of coconut milk instead of cream of coconut.
  • Add 1 cup of pineapple chunks and skip the lime juice for a pineapple mango ice pop with a distinctly tropical flavor.
  • If your mangoes are less sweet than you’d like, add 2-4 tablespoons of simple syrup, agave, maple syrup, honey or another sweetener to taste.
  • Add more lime juice (2-3 tablespoons) or ⅛ teaspoon of citric acid to the puree for more tartness.
  • Puree other fruits and layer or swirl them with the mango puree for a two-tone ice pop. Some options: banana, cherry, blueberry, kiwi, blackberry, strawberry, raspberry, peach, papaya.

FAQ’s

What are mango pops made of?

Mango popsicles can be as simple as pureed fruit frozen in an ice pop mold to more creative versions with lime and coconut (like this one).

How do you make homemade popsicles less icy?

Most homemade popsicles are icy because of their high water content. This recipe uses pureed mango, which doesn’t have a high water volume and yields a smooth, creamy texture and flavor. Another way to diminish iciness is by adding a bit of alcohol, which inhibits freezing.

How much sugar is in a mango popsicle?

This mango popsicle recipe has 7 grams of sugar (from the natural sweetness of the mango and the added coconut liqueur).

How many carbs in a mango popsicle?

There are eight carbohydrates in each ice pop.

How do they taste?

In a word, “WOW!”

This summer treat is supremely tropical and fruity. The mango is the dominant flavor, but lime juice adds the right amount of acidity to prevent the flavors from being too sweet.

It’s creamy like ice cream because it doesn’t contain a lot of liquid and is mostly fruit pulp.

Each ice pop only has about 1½ teaspoons of liqueur, so you can’t taste the alcohol.

What our tasters said:

“This is the perfect summer snack. It’s so light and fruity.” — Tess

“So refreshing and perfect for a hot afternoon.” — Joan

“Can I have another one, please?” — Babs

“Wow! That Tajin really takes the flavors to another level. Just the right amount of salty, spicy and tart to complement the mango.” — Chris

Best popsicle molds:

For years I had a set of plastic Ikea popsicle molds that worked just fine, but then I tried these silicone popsicle molds {affiliate link}, and I admit, I like it better.

This one has only two pieces, the mold and the lid. My old set had individual molds, which had to be positioned “just so” in a separate stand. Many times they’d get jostled and tip over in the freezer. With this one, the popsicle stand stays upright with no fear of spills.

How to remove the popsicles out of the mold easily:

  • If you’re patient: Take the popsicles out of the freezer and let them sit at room temperature for 5-10 minutes. This should defrost the outer layer of the ice pops, and they’ll slide right out.
  • If you’re impatient: Put the stopper in your kitchen sink and fill it with warm water (enough so that it reaches about ¾ up the popsicle mold. Let the mold rest in hot water for 10-20 seconds, and test to see if the ice pops release. If they do, great. If not, give them another 10-20 seconds in the hot water.
  • Please don’t use knives or other jury-rigged instruments to dislodge the popsicles. Let’s be safe here, people.

More frozen treats:

More homemade popsicle recipes

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A mango popsicle on a stick sprinkled with Tajin seasoning.
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5 from 5 votes

Mango Popsicles

These refreshing fruity tropical treats take 5 minutes to prep. They are made with fresh mangoes, lime juice, optional coconut liqueur, and Tajin garnish. They’re a light, healthy snack for summer.
Author: Lisa Lotts
Course Dessert, Snack
Cuisine American
Keyword mango, rum
Dietary Restrictions Dairy-Free, Egg Free, Gluten-Free, Low-Carb, Vegan, Vegetarian
Prep Time 5 minutes
Total Time 4 hours 5 minutes
Servings 8 popsicles

SPECIAL EQUIPMENT:

  • popsicle mold

INGREDIENTS:

  • 2½-3 cups mango chunks from 4-5 mangoes
  • ¼ cup coconut liqueur or other liqueur or flavored rum
  • ¼ cup lime juice
  • Tajin (optional)

DIRECTIONS:

FOR MANGO POPSICLES:

  • Cut the mangoes vertically along either side of the pit and use a spoon to scoop out the flesh. Cut away the excess fruit from around the pit.
  • Combine all ingredients, except Tajin, in a blender and puree until smooth. Pour the puree into popsicle molds, add the “stick” and freeze until solid.
  • Fill a glass with hot tap water and dip the popsicle mold into the hot water — up to but not past the rim. Hold for 10 seconds in the water, then slip the popsicle from the mold.

TO GARNISH:

  • Let the popsicles sit out for a few minutes at room temperature, then sprinkle with Tajin (so the seasoning sticks).

NOTES:

Mango popsicles will last for two weeks in the freezer.

NUTRITION:

Calories: 50.15kcal | Carbohydrates: 8.37g | Protein: 0.45g | Fat: 0.2g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.07g | Sodium: 0.74mg | Potassium: 95.62mg | Fiber: 0.85g | Sugar: 7.19g | Vitamin A: 561.69IU | Vitamin C: 21.04mg | Calcium: 6.73mg | Iron: 0.09mg

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12 Comments

  1. Ana Huard says:

    5 stars
    I had the best mango popsicle tonight!
    Thanks lisa

  2. Holy moly these look amazing!!! These are a must try!

  3. Rebecca Hubbell says:

    These look absolutely fantastic and perfect for summer!

  4. These look AMAZING!! Super refreshing I would love to get one right now!!!

  5. 5 stars
    Mango season is in full swing here in the Middle East with Alphonso mangoes from India and Pakistan filling the shelves fragrantly. Love your riff on the simple ice lolly. Think I’ll make these on the weekend when friends come over for supper. Reaches for dark rum now….

  6. Yum! Making these today before my fruit goes bad! And maybe some with out the rum so the kiddos can eat it too.

  7. Amanda | My Gluten-Free Miami says:

    Mango season is coming in South Florida! Can’t wait to start making Popsicles! These look yummy!

    1. I’ve already sampled several mangoes, Amanda!