Fresh Mango Ice Pops
Ripe mangoes, a squeeze of lime, and a little sugar blend into bright, creamy-textured ice pops with no cooking at all. The recipe makes about 8 pops, about 2 per person, depending on your molds. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.
Open interactive cooker (change people count)
Food safety
Wash mangoes and limes under running water before peeling or cutting, and use a clean cutting board. Keep the pops frozen at 0°F until serving.
Allergens: None listed
Equipment
- blender
- ice pop molds
- wooden sticks
- knife
- cutting board
- measuring cups
Ingredients (for 4 servings)
- 3 cups ripe mango chunks (about 3 mangoes)
- 1/4 cup sugar
- 1/2 cup water
- 2 tablespoons fresh lime juice
- 1/8 teaspoon salt
Directions
1. Rinse the mangoes and lime under running water and pat dry before cutting.
2. Peel the mangoes and cut the flesh away from the seeds into chunks.
3. Add the mango, sugar, water, lime juice, and salt to a blender. Blend on high 1 minute until completely smooth.
4. Taste and add a little more sugar if the mangoes are tart; blend 10 seconds more.
5. Pour into ice pop molds, leaving 1/4 inch at the top for expansion. Insert sticks.
6. Freeze at least 6 hours, or until solid (the freezing time is included in the cook time).
7. To unmold, run warm water over the outside of the molds for 10 to 15 seconds and pull gently on the sticks.
Skill taught
Blending ripe fruit into a smooth base that freezes evenly.
Affordable substitution
Use frozen mango chunks, thawed, in place of fresh mangoes.
Optional variation
Blend in 1/2 cup coconut milk for creamier pops, or sprinkle chili-lime seasoning on the pops before serving.
Leftovers & storage
Keep leftover pops frozen in their molds or in a sealed freezer bag and eat within 1 month. Do not refreeze pops that have melted.