Mango Strawberry Popsicles are super refreshing, fruity popsicle, and a total summer special! They combine the golden sweetness of ripe mangoes with the slightly tangy brightness of strawberries, all frozen into a delightful, icy treat. I call them my two-tone sunshine sticks and they’re my favorite way to cool down when the heat feels relentless.
This recipe is easy to put together, doesn't need any fancy gadgets beyond a blender and moulds (or paper cups!), and is a hit with literally everyone in the house. It’s fun, it’s colorful, and it tastes like you're biting into summer itself.
Mango Strawberry Popsicles Recipe
Mango Strawberry Popsicles Recipe - Summer Special Recipe. Super refreshing mango strawberry popsicles recipe which taste so delicious. This popsicle taste so yummy and the combo of mango and strawberries taste yum.
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About Mango Strawberry Popsicles
This recipe is all about keeping it simple yet flavorful. You don't need any store-bought syrups or preservatives, just real fruits, a little sugar, and a splash of water. And trust me, the taste is on another level when you use fresh ripe mangoes and juicy strawberries.
Why This Recipe is a Favorite - This recipe has a special place in my heart because it takes me right back to childhood summers. My mom used to cut mangoes in these beautiful long strips and serve them chilled. Strawberries were rare for us, so when we had them, they felt like a treat from another world. Combining both in a frozen treat? That’s pure joy. Nowadays, my mom’s actually the one who asks me to make popsicles — funny how the roles reverse. Whenever she’s in the mood for something cool and fruity, she hints, "When are you making those mango-strawberry things again?" And of course, I happily oblige. There’s also something deeply satisfying about making your own ice pops at home. You know exactly what goes in, they’re healthier than store-bought ones, and there's just a nostalgic charm to it — like handmade memories frozen into sticks.
What I also love is the layered look! You first pour in the golden mango layer, let it sit a bit, and then follow it up with the vibrant red strawberry blend. It's so visually satisfying. And when you bite into it, you actually taste both layers individually before they blend in your mouth, it's like a mini fruit party!
Another fun thing? These popsicles are completely customizable. You can swirl the layers, go dairy-free, adjust the sweetness, or even sneak in little fruit chunks for a more textured bite. Every time I make them, I find a fun new twist.
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Why This Recipe Works
– Two fruits, one perfect combo: The natural sweetness of ripe mangoes pairs beautifully with the slightly tart punch of strawberries. This contrast keeps each bite refreshing and exciting, never too sugary or flat. It's a delightful balance of tropical richness and berry brightness in every frozen bite.
– Simple ingredients, bold flavor: You only need four things — mangoes, strawberries, sugar, and water. That’s it! No artificial colors, preservatives, or complicated steps. Just real fruit and a touch of sweetness, letting the natural flavors shine through.
– Fun for kids, refreshing for adults: These popsicles are colorful, sweet, and fun to eat — which makes them a hit with kids. But they’re also light, hydrating, and not overloaded with sugar, making them a refreshing, guilt-free treat for adults too.
– Easy to customize: This recipe is super flexible. You can swap sugar with honey, go fully vegan, or use frozen fruits when fresh ones aren’t available. Want to add a squeeze of lemon? Go for it. Prefer it creamier? Add a swirl of yogurt. It's your popsicle, your way.
Ingredients
You only need four ingredients — that’s it — to make around 6 to 8 popsicles. But each one plays an important role in flavor and texture.
Ripe mango – Choose something like Alphonso, Banganapalli, or Kesar — varieties known for their sweetness and low fibre. Peel and cube it. The mango forms the golden creamy layer, full of tropical sweetness and richness. It’s also what gives the popsicle its natural smoothness and thickness.
Strawberries – Wash and hull the strawberries before blending. These bright red berries bring a slightly tangy, refreshing contrast to the mango’s mellow flavor. They also add a gorgeous natural color, no need for artificial dyes. Fresh strawberries are best, but you can use thawed frozen ones too.
Sugar – This is for making a light sugar syrup. It helps sweeten both the mango and the strawberry puree evenly without altering their flavors too much. If your fruits are super sweet, feel free to reduce the sugar or skip it entirely and use honey instead.
Water – This is just to dissolve the sugar and make the syrup. It brings the right consistency when blending so your puree isn't too thick or dry. If you're using honey, you can skip boiling water and just add honey directly to the fruits.
Hacks
– No popsicle moulds? No stress at all! You can use whatever you’ve got at home — small paper cups, steel tumblers, or even leftover yogurt containers. Just cover the top with foil or cling wrap, poke an ice-cream stick right in the center, and freeze. It sets beautifully and un-moulds just as easily when you run it under warm water for a second.
– Switch sugar for honey or jaggery syrup if you're going for a cleaner, more natural version. Honey blends wonderfully with both mango and strawberry purées and gives a soft note. Just skip the sugar syrup step and blend it straight into the fruits.
– Don’t have a blender? Go rustic! Mash the fruits separately using a fork or potato masher. It won't be silky smooth, but it gives a chunky texture that’s surprisingly satisfying. It’s like a throwback to those old-school homemade ice lollies — full of character!
Stepwise Pictures
1)Take sugar in a sauce pan
2)Add water
3)Bring it to a boil.
4)Cool it down.
5)Take mango and strawberries
6)Peel off the skin
7)Cube it.
8)Take mangoes in a blender
9)Add some syrup.
10) puree till smooth
11)Fill popsicle mould till half filled
12)Take strawberries in a blender
13)Add some sugar syrup
14)Blend till smooth.
15)Fill the mould till full.
16)Cover with the lid.
17)Freeze overnight
18)Now remove from freezer
19)Run under tap water
20) Remove from mould.
21)Serve
Expert Tips
– Let the syrup cool completely! It might feel like a tiny step, but skipping this can mess up the whole vibe. Hot syrup can make your fruity mix watery or even start cooking the fruit a little, which dulls the taste and changes the texture. Cool syrup = fresh taste.
– Got icy popsicles? Here’s why: Too much water is usually the culprit. It could come from watery curd (if you're doing a variation) or from fruits that aren't ripe enough. Always go for sweet, fully ripe mangoes and strawberries that feel juicy and fragrant.
Storage & Serving
You can leave your popsicles right in the moulds if you plan to eat them within a couple of days. But if you want to batch-make them, unmould each one, wrap it in parchment or butter paper, and store them in a ziplock bag or airtight box in the freezer. They'll stay fresh for 5–7 days, perfect for a midweek fruity treat!
These popsicles are delightful straight out of the freezer — but you can get creative if you're in the mood!
Pair with a little fruit salad for a colorful plate.
Drizzle some honey and sprinkle crushed pistachios on top for a festive touch.
FAQ
Q: Can I use frozen mangoes or strawberries?
A: Yup! Just thaw them for a few minutes before blending. Frozen fruits can sometimes be less sweet than fresh, so always taste the puree before adding more sugar or honey.
Q: What if I don’t have popsicle moulds?
A: No problem at all! Grab paper cups, small steel tumblers, or even silicone muffin moulds. Cover the top with foil, poke a wooden stick through the center, and freeze. It works like magic.
Q: Can I make this sugar-free?
A: Totally. If your fruits are naturally sweet, you might not need sugar at all. Or you can go for natural alternatives like honey, maple syrup, or even a bit of date syrup for a deeper flavor.
Variations
Honey-Strawberry Mango Popsicles: Just replace the sugar syrup with a few tablespoons of honey. Blend it directly with the mango and strawberry purées, no cooking needed. The honey brings a beautiful sweetness and a slightly thicker texture, which makes your popsicles taste extra smooth. It’s a great option if you want a more natural, wholesome treat that still feels like dessert.
Coconut Mango Strawberry Pops: Craving something a bit more tropical and creamy? Add a splash (2–3 tablespoons) of thick coconut milk to either the mango or strawberry mix or both!. It’ll give you that creamy texture and an extra vacation vibe in every bite.
Swirled Popsicles: After blending the mango and strawberry purées separately, spoon them into the moulds one after the other — don’t worry about being neat. Then use a skewer, spoon handle, or even a stick to gently swirl them together. You’ll get beautiful marbled patterns in every pop.
Mini Pops for Toddlers: Pour the mixture into silicone baby moulds or even ice cube trays. Pop in tiny sticks or baby spoons and freeze. They’re cute, quick to make, and melt slower because of the small size. You’ll end up with adorable bite-sized treats — perfect for little hands.
More Popsicle Recipes to Try
📖 Recipe Card
Mango Strawberry Popsicles Recipe
Equipment
- Popsicle Mould
- Sauce Pan
Ingredients
- 1 large Ripe Mango peeled and cubed
- 10 large Strawberry
For Sugar Syrup
- ½ cup Sugar
- ½ cup Water
Instructions
- Pre-Prep – Making Sugar Syrup Start by taking 1⁄2 cup sugar and 1⁄2 cup water in a saucepan. Bring it to a boil and stir until the sugar completely dissolves. Let it cool down fully, this is important before adding it to the fruit, otherwise it can mess with the texture.
- Mango Layer - Peel and cube one ripe mango. Add it to a blender and pour in about half the cooled sugar syrup. Blend until smooth. Taste and add more syrup if needed. Now, pour this puree into your moulds until they’re halfway full. Pop them into the freezer for about 30 minutes so they can semi-set (this keeps the layers separate).
- Strawberry Layer - Meanwhile, clean and 10 strawberries. Add them to the blender, along with the remaining sugar syrup (or as much as you like based on taste). Blend until smooth. Take out the moulds from the freezer and gently pour this strawberry mixture over the mango layer till the top. Tap the moulds lightly to remove air bubbles.
- Freeze & Serve - Cover the moulds with their lids or foil, insert sticks, and freeze overnight. When ready to serve, just run the mould under tap water for a few seconds, this loosens the popsicles so they slide out easily.
Notes
Storing
You can leave your popsicles right in the moulds if you plan to eat them within a couple of days. But if you want to batch-make them, unmould each one, wrap it in parchment or butter paper, and store them in a ziplock bag or airtight box in the freezer. They'll stay fresh for 5–7 days, perfect for a midweek fruity treat!Serving
These popsicles are delightful straight out of the freezer — but you can get creative if you're in the mood! Pair with a little fruit salad for a colorful plate. Drizzle some honey and sprinkle crushed pistachios on top for a festive touch.Nutrition
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