These strawberry mango ice pops hit the spot with their tropical summer flavors. Refreshing homemade popsicles with goodness of fresh fruit and very little sugar.
After a full day of activities at the pool, we love to cool down with something cold. These strawberry mango ice pops hit the spot with their tropical summer flavors. Refreshing ice pops with goodness of fresh fruit and very little sugar. If you don’t have one of these ice pop molds– you seriously need one. (Better yet- order two! One to wash and one to use) I searched high and low in Walmart, Target and other stores and could not find an ice pop mold I loved- so I ordered this one on Amazon. Best purchase ever! Don’t forget to order a few extra wooden craft sticks for all of the amazing ice pops you’ll be making this summer!
How do I cut a mango?
Honestly, I had never cut up a mango myself before today. I’ve always loved the taste of mangoes, but never cut one myself. It’s really not that hard- just peel and dice up. Similar to a peach, the mango has a pit in the center of the fruit.
Order a mango cutter. This crafty device will keep your fingers intact and your mango cut perfectly. (and you won’t have to even peel the mango!)
These tropical beauties are not only delicious, low fat, low in sugar, but offer a wide range of nutrients, vitamins and minerals. Now, combine them with sweet ripe strawberries and you’ve got one of the most flavorful ice pops you could ever create! While it’s strawberry season, be sure and put a few extra in your freezer. You can easily make this recipe using frozen strawberries. Feel free to adjust the amount of granulated sugar. Want to get a even more creative and feel like you are sitting on some amazing tropical island? Add a ripe banana to this mixture, blend and viola! Let me know if you make these!
Strawberry Mango Ice Pops
- 1 pound strawberries halved
- 2 mangoes peeled and cut up
- 1/2 cup water
- 1/4 to 1/2 cup granulated sugar
- In a medium saucepan, over low medium heat cook the mango pieces and strawberries in the water to soften. Cook them for 10 to 20 minutes or until softened. Remove the pan from the heat and let cool slightly. Add enough sugar for your liking, adjusting depending on how sweet your strawberries. Place this mixture into a blender and blend for a few minutes until smooth. Let the fruit mixture cool to room temperature.
- Pour the strawberry-mango mixture into the ice pop molds. Place the aluminum lid on the mold. Place wooden craft sticks in each mold. Place in the freezer for a minimum of 4 hours or overnight.
- Gently run the ice pop mold under warm water to easily remove frozen treats. Place into individual sandwich baggies and return to the freezer until ready to enjoy.
Disclosure: A Farmgirl’s Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com