We love making homemade popsicles in the summer (also known as ice lollies in the UK). They always taste way better than store-bought popsicles, have no weird ingredients, and are pretty healthy, too. These Mango Raspberry Popsicles are a refreshing summer treat with a creamy coconut base, blended mango, raspberries, and a hint of lime. I love that you can use fresh or frozen fruit to make popsicles, so I use whatever I have available and sometimes add a touch of healthy sweetener like maple syrup or honey as needed. So my homemade popsicles are never overly sweet or loaded with fat and sugar. We also enjoy making Watermelon Popsicles too – the layers are so fun so make sure to check that recipe out!
Why Our Recipe
Ingredients Needed
Here’s what you need to make these easy tropical popsicles at home: Complete list of ingredients and amounts can be found in the recipe card below.
Mango: For the best flavor, use ripe mangoes. If fresh mangoes are out of season or unavailable, use frozen mango chunks instead. Raspberries: If fresh raspberries aren’t available, you can use frozen raspberries. Coconut Milk: Full-fat coconut milk provides a creamy base for the popsicles. It adds richness and a subtle coconut flavor. If you prefer a lighter version, you can use light coconut milk, but the texture may be slightly less creamy. For protein-packed popsicles, use Greek yogurt instead! Maple Syrup: You can adjust the amount of maple syrup based on your preference for sweetness. Agave syrup or honey can be substituted if preferred. Unsweetened Shredded Coconut: This ingredient is optional, but it adds texture and enhances the coconut flavor. If you’re not a fan of shredded coconut, you can omit it altogether. Lime Juice: Adds a tangy twist that complements the sweetness of the fruits.
How To Make Mango Raspberry Popsicles
Recipe Tips
Use Ripe Fruit: Opt for ripe mangoes and fresh raspberries for the best flavor and sweetness. Coconut Milk Consistency: Shake the can of coconut milk well before using to ensure it’s evenly mixed. Adjust Sweetness: Taste the fruit mixtures before adding to your molds, and adjust the amount of maple syrup as needed based on personal preference and the sweetness of the fruit. Layering Technique: When layering the mango and raspberry mixtures in the molds, use a spoon to gently layer them to create distinct layers. Freezing Time: Freeze the popsicles for at least 4-6 hours, ideally overnight, to ensure they are completely set. Removing Popsicles: To easily remove the popsicles from the molds, briefly run the mold under warm water. This helps loosen the popsicles without melting them too much.
Storing Tips
Once frozen, transfer any leftover popsicles to a freezer-safe bag or container to prevent freezer burn and keep them fresh for up to a few weeks. I hope you enjoy making these Mango Raspberry Popsicles as much as I do! They’re a perfect treat for cooling down on hot summer days. If you try this recipe, I’d love to hear your feedback- leave a comment below with your review. Don’t forget to pin this recipe for later so you can make it again and again! © Little Sunny Kitchen
