Mango Popsicles (3 ingredients)

Healthy Mango popsicles arranged on a cloth napkin.

Mango Popsicles (3 ingredients)

Mango popsicles made with just 3 ingredients: mangoes, maple syrup, and lemon juice. A homemade treat that's simple and refreshing.

Course Dessert, Snack

Cuisine American

Keyword mango popsicles recipe, fruit popsicles

Prep Time 5

Total Time 5

Servings + popsicles

Calories 70kcal

Author Jamie

Ingredients

1 tablespoon lemon juice (about ½ lemon)
¼ cup maple syrup (60 ml)
2 cups frozen mango chunks (275 grams)
½ cup water (120 ml)

Instructions

Make the mango puree: Add all ingredients to a high speed blender. Blend on high until the mixture is smooth. It will be thick, and may require the use of a tamper if you have one. If your blender is a little weaker or you do not have a tamper, you may want to wait for the mango to thaw just a little before blending the mixture together.
Pro Tip: Taste the puree and if needed, add a little more maple syrup and blend together. Do this until you get to your desired sweetness.
Fill the popsicle mold: Pour the mango chunks into a popsicle mold so that each cup is filled nearly to the top. Gently tap the bottom of the mold against the counter or table to settle the mango mixture to reduce holes or bubbles. Add popsicle sticks so that there is about 2 inches free to hold. Seal your popsicle mold if needed and place in the freezer overnight.
Remove the popsicles from the mold: If popsicles are not easily removed from the mold, run warm water along the outside until they slide out easily. Do not pull or force the popsicles out too early or you may lose your stick! Then quickly pop them in a freezer bag and allow the edges to re-solidify for the best texture.

Notes

Storage: Store the popsicles in an airtight container or freezer bag in the freezer for up to 6 months.

Using Fresh Mango: You can use fresh mango and follow the same instructions, and you will find that the popsicles are a little less soft but still taste great! This is a good option if you are using a blender with a weak motor. You will get the best texture when using frozen mango. To freeze your fresh mango, cut your mango into chunks first (roughly ½ inch cubes) and spread them on a baking pan. Then place the pan in the freezer so the chunks freeze without sticking together.

Milk instead of Water: If you want a creamy mango popsicle, use any plant-based milk or regular dairy milk in place of water. Canned coconut milk with guar gum as an ingredient is an excellent choice because the guar gum will help keep your popsicle soft, like a store-bought variety!

Coconut Water instead of water: Coconut water is an excellent source of electrolytes and is a good 1-to-1 substitution for water in this recipe. It will be a little bit sweeter in this case, but we did not feel the need to adjust the maple syrup at all.

Lime juice instead of lemon juice: Lime and lemon juice both work great in this recipe. We slightly preferred lemon juice because it had a less distinctive taste and made the popsicle bright and cheery!

Nutrition