Mango Popsicles are a refreshing treat for summer, and they are so easy to make with only three basic ingredients.
These mango popsicles are my kids’ summertime favorite; they are sweet and just a bit tangy, and bursting with fresh mango flavor.
And, these popsicles are really easy to eat! Since these popsicles are mostly fruit, they have a softer “bite-able” texture, rather than a hard and icy texture. For me, however, the best part is that these popsicles can be made with only three ingredients and ten minutes prep!
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This mango popsicle recipe is really all about the mango – there are only 3 basic ingredients!
- Mango: since this is the star of the show, try to use the ripest, sweetest mango you can find. I provide some tips on choosing mango in the next section.
- Granulated sugar: mangoes are already sweet of course, but for that classic popsicle taste, some sugar is called for. You can adjust the amount based on how ripe your mangoes are and your personal tastes.
- Lemon (or lime) juice: this extra pop of tartness helps offset the sweetness. I’ve made these using lemon, lime and even Key lime juice. My favorite is lemon, but feel free to experiment with what you have on hand.
- Special equipment: you will also need popsicle molds and a stick (aka “immersion” blender). I highly prefer using silicone popsicle molds, which I discuss more below. Also, if you don’t have a stick blender, you can use a food processor or blender.
Since this mango popsicle recipe is almost entirely mango, the flavor and texture of the mango you put in is very important! If your mango is bland, overly sour or too stringy, this will result in a not-so-great popsicle, unfortunately. So, ideally, you will be able to use perfectly ripe, sweet, and flavorful mango for your popsicles!
When choosing a mango, look for heavy mangoes with smooth, mostly unblemished skin. They are ripe when the flesh gives slightly with gentle pressure. This is a similar sensation to testing when an avocado is ripe. If your mangoes aren’t ripe quite yet, just leave them out on the counter for a few days.
My number one tip for choosing mangoes is to simply buy more than you think you need! Sometimes it’s hard to tell whether a mango will taste good before cutting into it. So, grab some extras at the store, and if you get a dud mango, you can swap it out for a more flavorful one. (Throw that less sweet mango in a banana smoothie!)
What if my mangoes don’t taste good (are too sour, lack flavor, etc.?)
If you don’t have the most beautiful, perfectly ripe and flavorful mangoes but still want to make these popsicles, you can make some adjustments to the recipe to improve your results.
Are your mangoes are seriously lacking in the sweetness department? You can use the higher amount of sugar called for in the recipe, then taste the mixture and adjust as needed. Similarly, if your mangoes are very tart, use less of the lemon or lime juice.
If your mangoes are very fibrous, you can blend the entire mixture smooth, rather than leaving chunks, and avoid cutting too close to the pit. However, you will still be able to taste the fibers somewhat, but the popsicle will still taste good (in my opinion!).
Can I use frozen mango?
Yes you can! Just let it thaw in the fridge before using so you can blend it up easily. You will need approximately 4 cups frozen to equal the 2 and ½ cups the recipe calls for when it’s thawed. If the thawed mango has accumulated a lot of excess moisture, drain it off before blending.
What kind of popsicle mold should I use?
For this recipe, I highly recommend using a silicone popsicle mold. I first tried this recipe using a hard plastic mold and had trouble unmolding the popsicles. I think this is because the popsicles are mostly fruit, and are therefore a little softer than a popsicle that is more icy.
With the silicone mold, all you need to do is stretch the sides out to break the seal, then press up from the bottom to release the popsicle. I didn’t even need to dip it in warm water beforehand!
The brand I used is called “Popsicle Lab.” (Affiliate link.) I like the classic look of these molds, and appreciate the size – not too big, not too small.
How to make mango popsicles (with step-by-step photos)
Here is a quick rundown on how to make mango popsicles. For the full directions and ingredient amounts, be sure to check out the recipe card at the bottom of the post!
- Peel and chop mango into chunks.
- Add sugar, lemon (or lime) juice, and mango to tall-sided container.
- Blend with stick blender (or use a food processor or blender). Leave a little chunky or blend smooth!
- Taste to make sure sugar is dissolved, and flavor is to your liking (add more sugar and/or lemon juice if needed).
- Fill silicone popsicle molds.
- Add sticks, and pop in the freezer until frozen solid (about 4 hours at a minimum).
I hope these popsicles helps keep you cool and refreshed this summer (or, any time of the year!). If you’ve tried this mango popsicle recipe, please let me know what you thought about it in the comments down below, I would love to hear from you! You can also follow me on Facebook, Instagram and Pinterest to see more delicious recipes from Nibble and Dine!Print
These mango popsicles are easy to make with only three ingredients and ten minutes prep time!
- 2 ½ cups ripe mango, packed (from about 2 large mangoes)
- ⅓ – ½ cup granulated sugar
- 2 tablespoons lemon or lime juice
- Peel and cut the mango into chunks. Measure out 2 ½ cups, being sure to pack down the mango chunks gently into the measuring cup for a more accurate measurement. Place the mango into a tall-sided container, like a 4 cup glass measuring cup. (If you don’t have an immersion blender, place the mango in the bowl of a food processor or blender.)
- Taste a small piece of the mango and take note of how sweet or tart it is. If it’s very sweet and ripe, add only ⅓ cup granulated sugar in with the mango. If the mango is not very sweet or even slightly under-ripe, I suggest adding the full ½ cup of sugar (see note for more tips on how much sugar to add).
- Add in the lemon or lime juice with the mango and sugar. Using short pulses, blend the mango mixture with an immersion blender (or food processor/blender), making sure to move the blender around the container to blend evenly. You can either leave the mixture slightly chunky (my preference), or blend it completely smooth.
- Stir the mixture with a spoon to make sure there are no large chunks remaining, blending again briefly if necessary. Taste the mixture to make sure the sugar has completely dissolved and for sweetness. If desired, stir in more sugar and/or lime or lemon juice. Stir well to dissolve the added sugar.
- Pour the popsicle mixture into molds, leaving about a ½ inch gap at the top of the mold to allow for expansion of the mixture as it freezes. Add popsicle sticks to the molds and freeze until solid, a minimum of about 4 hours.
Regarding how much sugar to add: The amount of sugar suggested here is a guideline only, as there is no “correct” amount of sugar to add. What will taste good to you is dependent not only on the ripeness of your mango, but also your personal tastes. You can even add less than what is called for in the recipe if you want a less sweet, more “natural” tasting popsicle. If you aren’t sure how much sugar to add, start with the lesser amount of sugar. You can always stir in a bit more after the mango is blended if needed.
This recipe will yield about 5 – 6 popsicles, depending on the size of your popsicle molds (about 2 cups total volume before freezing).
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