Strawberry Mango Popsicles

I love having homemade popsicles in the freezer once the weather gets warm. Someone always wants “something cold,” and these feel a lot better than digging around for the last mystery freezer pop that’s been hiding since last summer.

The mango layer is smooth and sunny, while the strawberry layer is a little tangy and berry-sweet. Add lime juice, and the whole thing tastes fresh instead of flat. If your fruit is extra sweet, you can go light on the honey. Taste as you blend. Tiny spoonfuls are part of the job!

The layers look fun, but they don’t need to be perfect. Pour them in stripes, swirl them a little, or let the colors do their thing. They’ll still taste like summer on a stick!

Before You Get Started

A few quick prep notes help these fruit popsicles freeze with the best texture and flavor.

• Use ripe fruit: Ripe mango and sweet strawberries make the popsicles taste brighter after freezing. Frozen treats taste less sweet once solid, so start with fruit that tastes good!
• Juice choice: Lime juice gives the popsicles a brighter, tangier flavor. Orange juice makes them a little sweeter and softer.
• Mold setup: Place the popsicle mold on a small sheet pan before filling so it is easier to move into the freezer.
• Blending tools: A high-speed blender will give you the smoothest results, but you can use a food processor if that's all you have! Make sure to scrape down the sides every so often, so the fruit mixtures are fully blended.

How to Make Mango Strawberry Popsicles

These popsicles are made with two quick fruit purees and a little freezer time.

1. Blend The Mango

Add the chopped mango to a blender with half the honey and half the lime juice. Blend until smooth, then pour the mango puree into a small bowl or measuring cup.

Pro tip: If the mango is thick, stop and scrape down the sides of the blender. Add a tiny splash of orange juice only if the blender really needs help.

2. Blend The Strawberries

Rinse the blender, then add the chopped strawberries with the remaining honey and lime juice. Blend until smooth.

Pro tip: Strawberries can taste very different from one container to the next. Taste the puree before filling the molds and add a little more honey if the berries are tart.

3. Fill The Popsicle Molds

Pour the strawberry and mango purees into popsicle molds, alternating the colors to make layers. Leave a little space at the top so the popsicles have room to expand as they freeze.

Pro tip: For a swirled look, drag a skewer or butter knife gently through each mold once after layering.

4. Freeze Until Solid

Insert the popsicle sticks and freeze for at least 4 hours, or until the popsicles are frozen solid. Release from the molds and enjoy.

Pro tip: Run the outside of the mold under warm water for a few seconds if the popsicles are sticking.

Recipe Tips and Tricks

These little popsicle notes make a big difference, especially if you want a smooth texture and bold fruit flavor.

• Strain the strawberry puree: Strain it through a fine mesh sieve if you want fewer seeds and a smoother texture.
• Add a tiny pinch of salt: A small pinch in each puree makes the fruit taste more vivid. Use just enough to sharpen the flavor.
• Chill between layers: For cleaner stripes, freeze the first layer for 10-15 minutes before adding the next one. For soft swirls, skip the chill.
• Make them creamy: Swirl in a spoonful of vanilla Greek yogurt or coconut yogurt for a creamy version. Keep the fruit puree as the main base so the mango and strawberry still shine.
• Try smaller molds: Mini molds are great for kids, snack plates, and quick after-dinner treats. They also freeze faster.
• Batch for summer: Double the recipe and wrap the frozen popsicles individually so they are easy to grab after the pool, camp, or a hot walk home.

Storage & Reheating

Here is how to store homemade popsicles so they taste fresh and stay easy to grab.

• Storage: Keep the popsicles in the molds for up to 1 week, or remove them once frozen and wrap individually.
• Freezer: Store wrapped popsicles in a freezer-safe bag or container for up to 2 months. Press out extra air to help prevent freezer burn.