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Strawberry Mango Ice Pops

Summer made fun with these flavorful ice pops!
Course Snack
Cuisine American
Keyword strawberry mango ice pops, strawberry popsicles
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 10 pops
Calories 54kcal
Author Jessica Robinson


  • 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.


Calories: 54kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 125mg | Fiber: 1g | Sugar: 12g | Vitamin A: 363IU | Vitamin C: 39mg | Calcium: 11mg | Iron: 1mg