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Mango Strawberry Popsicles Recipe

Aarthi
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.
5 from 1 vote
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Prep Time 10 minutes
Freezing Time 1 day
Total Time 1 day 10 minutes
Course Dessert
Cuisine Indian
Servings 8 popsicles
Calories 74 kcal

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

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.

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

Serving: 1servingCalories: 74kcalCarbohydrates: 19gProtein: 0.4gFat: 0.2gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 1mgPotassium: 95mgFiber: 1gSugar: 18gVitamin A: 284IUVitamin C: 29mgCalcium: 9mgIron: 0.2mg
Keyword Summer Recipes
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