Don’t like icy fruit popsicles? I got you! These mango popsicles are deliciously creamy and velvety, and I share an extra tip to make them even smoother, with a sorbet-like texture.
Plus, with one special ingredient, you can make these the most refreshing, thirst-quenching summer popsicles ever! So easy, only 4 ingredients, and a great way to use up overripe mangoes, frozen mangoes, or even canned pureed mangoes or mango pulp.
Mango popsicles might just be my favorite summer treats. These sweet, tropical fruit pops are an ode to my childhood growing up in tropical Sri Lanka. Here, they get a deliciously thirst quenching upgrade that make these such a quintessential summer dessert.
Here are my TWO tips (secrets?) to making these popsicles incomparably refreshing.
- Secret 1 – I add pickle juice to these mango popsicles! This adds flavor + acts as an electrolyte to make these even more refreshing!
- Secret 2 – These popsicles are not icy at all, but I show you how to make them with an even smoother, sorbet-like texture that makes these irresistible!
Why this recipe works
- So easy to make with only 4 ingredients.
- They have a creamy, sorbet-like texture, and not icy at all!
- Because of the added electrolytes (or pickle juice), these are a super refreshing summer treat!
- Great way to use up overripe mangoes, but you can use frozen mangoes too.
- You can adjust the amount of sugar to your taste.
- You can use this versatile recipe for fruits other than just mangoes, as well.
- I also show how to add a little heat and spice to these by making mango tajín popsicles!
Mango based desserts and snacks are a huge, nostalgic part of my childhood memories from Sri Lanka. Mango popsicles were the cheapest frozen treat we could buy from the street vendor outside our school, and we had to get there fast to make sure they didn’t run out!
Even in Australia, I gravitated towards mango popsicles that were always my favorite fruit pops. The creamy mango coconut popsicles that I shared recently were a treat I first enjoyed in Australia.
These mango popsicles however are an upgrade on all of those mango pops I grew up with! These are sweet and velvety, with just a hint of saltiness from the pickle brine, and you even have the option to add a little heat and spice with tajin!
Ingredients you’ll need
- Mangoes – You can use fresh or frozen mangoes. The sweetness and flavor of your mangoes will determine how much sugar you’ll need to add.
- Sugar – I use white sugar, since it has a neutral flavor. You can use honey or maple syrup, or even sugar substitutes. But keep in mind that the final flavor profile can change if you use other sweeteners. If your mangoes are ripe and sweet, you may not even need to add sweetener.
- Lime juice – The acidity, along with sugar, enhances the tropical flavor of mangoes. I prefer lime over lemon for this recipe, but you can use lemon juice if you prefer.
- Pickle juice – Yes! Pickle juice REALLY makes such a great difference here. I am a pickle juice fanatic, and I LOVE the flavor it adds to these mango popsicles. However, you can use electrolytes instead, or just use water or orange juice.
- Salt – Optional. If you use pickle juice, you don’t need to add more salt. But if you use water or juice instead, then I recommend adding just a little salt.
- Tajin – Optional. If you like spicy mango popsicles, then you need this! The sweet mango and spicy tajin flavor contract is DE-licious!
A note about mangoes
Since mangoes are seasonal, it’s not always easy to find fresh mangoes. That’s why you can make this recipe with,
- Frozen mangoes
- Frozen pureed mangoes
- Canned pureed mangoes or mango pulp
However, it goes without saying that the better and more ripe your mangoes taste, your popsicles will also taste better!
The sweeter your mangoes, the less sugar you’ll need to add as well.
Plus, by blending frozen mangoes, you can also transform the popsicle texture into a creamy, smooth mouthfeel like this mango sorbet!
A note about using pickle juice or brine
If you’re not a fan of pickle juice, you don’t have to use it! But I promise you, the flavor really blends in with the mango and you can’t taste “pickle”, just a hint of the saltiness from the brine.
You can easily buy pickle juice that’s sold separately in the US. It’s harder to find here in Canada, but there are small batch pickle juice options you can find sometimes. However, I simply use leftover brine from pickles that we buy from the supermarket.
My favorite options are;
- Maille cornichons – This is my favorite pickle brine. I use it for cocktails, lemonades, marinades, and treats like these popsicles!
- Jalapeno pickle – I love the spice you get from jalapeno pickle brine. I prefer to use a spicy jalapeno pickle for this reason.
- Homemade pickles – I like to make my own onion and daikon pickle at home with vinegar, salt, sugar, and spices. Then use the brine from this to make all my pickle flavored treats.
If you DO NOT like pickle juice – then you can use flavorless electrolytes such as,
- Gatorade water
- Unflavored electrolyte powder dissolved in water
- Unflavored pedialyte (great option for kids too)
Or just use water with some salt, or use orange juice.
Equipment you’ll need
- A high power blender. Especially if you want to blend frozen mango.
- Popsicle molds or ice pop bags (freezicle bags or freezie bags)
- Popsicle sticks
How to make mango popsicles (step by step overview)
Step 1 – Prepare the mangoes
Wash and peel fresh mangoes (if using fresh), and slice off the cheeks and sides of the seed (image 1). Then cut the mango flesh into chunks.
For a sorbet-like texture, fully freeze or partially freeze the mango chunks for at least 4 hours.
Frozen mangoes can be used as are (image 2). However, if your blender isn’t very powerful, then I recommend thawing the mango.
Mango puree can also be frozen prior to using. Pour the puree into ice cube trays or spread the puree on a half sheet pan and freeze it. Then you can cut or break the frozen puree into smaller segments.
Step 2 – Make the popsicle mixture
Place the pickle juice in the blender jug (image 3). Add half of the sugar (you can add more later) and the lime juice from two limes.
Then add the frozen or partially frozen mangoes into the blender (image 4). Blend the mixture, using a tamper to make sure the mangoes blend well.
Blend until the mango mixture is smooth, with no visible chunks. Taste and add more sugar if you like. Blend to make sure the sugar dissolves as well (image 5).
Keep in mind that when you freeze the mixture, it’ll naturally dull the sweetness of the popsicles a bit.
Step 3 – Mix in tajín (optional)
This step is optional. But like these spicy pineapple popsicles, a little chili and heat work wonders with mango popsicles too!
Take about 3/4 cup of the mango popsicle mixture from the blender and place it in a bowl. Add some tajin mixture to this and stir to mix (image 6). You can add as little or as much as you like.
Step 4 – Pour the mixture into molds
The popsicle molds / freezicle bags I use here have a capacity of around 90 mL / 3 fl oz. Fill the molds that you’re using according to the manufacturer’s instructions (image 7).
You can use 3 oz disposable cups as molds as well. Either paper cups or plastic cups. I like to re-use the plastic molds though.
Since the mango mixture will be fairly thick, use a spoon to fill the molds (image 8).
Layer a little bit of the mango tajin mixture in the molds with the base mixture, if you like that salty, spicy flavor contrasting with the sweet mango flavor (images 10 – 12)
Using disposable cups
Since there’s no guide to place the popsicle sticks in the middle here, the sticks may fall over or tip to one side if the mixture is too thin.
So partially freezing the mixture in the cups will thicken the mango mix enough to be able to insert a popsicle stick that’ll stay upright.
Step 5 – Freeze
Insert the popsicle sticks and freeze them overnight until frozen solid (image 13).
The popsicles may be ready in as little as four hours, but I like to freeze them at least overnight to make sure (image 14).
Step 6 – Serve
To unmold the popsicles, dip the mold in warm water for a few seconds and gently wiggle the popsicle to loosen it. If you’re using silicone molds, it’ll be easier to remove the popsicle from the mold (image 15).
Serve immediately!
Alternatively, you can place the unmolded popsicles in individual bags, or wrap them in parchment paper or freezer bags and store in the freezer.
My best recipe tips
- Use perfectly ripe (or slightly overripe) mangoes for the best, sweetest fruity flavor.
- If you buy mangoes that are still firm and not quire ripe, place them in a brown paper bag (or closed cardboard box) to let them ripen on the counter.
- Freeze the mangoes before blending them for an airy, smooth, sorbet-like texture.
- If there’s one thing I can convince you with this recipe – it’s to try it with pickle juice! I promise, it REALLY elevates the flavor AND makes the popsicles super satisfying and hydrating on hot summer days!
- Make the mango base a little sweeter than you like for the best final flavor. Because freezing dulls the sweetness a little.
- I sometimes like to add gelatin to my popsicle mixture, like my iced coffee popsicles! You don’t need to add gelatin to this popsicle mix, since we’re not heating any part of this mango mixture for the gelatin to dissolve. Gelatin helps with keeping the popsicle structure as it softens, so to add the gelatin, you’ll need to warm up some of the mixture to properly dissolve the gelatin.
- When storing the popsicles in the freezer, make sure to keep unmolded popsicles wrapped well and preferably in airtight containers to prevent freezer burn AND the popsicles picking up freezer smells.
More popsicle recipes you’ll love!
Recipe
Mango Popsicles (Refreshing & Creamy)
US based cup, teaspoon, tablespoon measurements. Weight measurements are recommended for accurate results whenever available.
Common Measurement ConversionsIngredients:
- 680 g mango chunks 1.5 lbs / approximately 6 mangoes
- 100 g sugar ½ cup (I usually add between 50 – 100 g)
- 240 mL pickle juice 1 cup (any pickle brine you like, OR unflavored electrolytes)
- 3 – 4 tbsp lime juice from fresh limes
- ½ tsp salt optional (If you’re not using pickle juice)
- 1.5 tbsp tajin seasoning optional
Instructions:
- If you’re using fresh mangoes, peel and cut the flesh from the mango, and discard the seed.
- Chop the mango flesh into chunks and place them in a single layer on a parchment paper lined tray or plate.680 g mango chunks
- Freeze (or partially freeze) the mango chunks for a few hours. This is an optional step, but it gives the popsicles a smooth, sorbet-like texture!
- Place the pickle brine or electrolyte water in the blender, with half of the sugar, and about 3 tbsp lime juice. Then add the mango chunks. Add salt if you're not using pickle brine.50 g sugar, 240 mL pickle juice, 3 – 4 tbsp lime juice, ½ tsp salt
- Blend the mixture until you have a smooth mango popsicle mixture. Use a blender tamper to help smoothly blend the frozen mango.
- Taste the mixture and add more sugar or lime juice if needed, and blend to properly dissolve the sugar.50 g sugar
- If you used frozen mango, the popsicle mixture will be thick like a soft sorbet. Thawed fruits will result in a more runny mixture. Both of these consistencies are OK!
- OPTIONAL – Take about ¾ cup of the mango mixture and place it in a bowl. Add the tajin (amount adjusted to your preference), and stir it in. When making the popsicles, layer a few spoonfuls of the mango tajin mixture in between the regular mango mixture to add a little spice and heat to your popsicles.1.5 tbsp tajin seasoning
- Spoon in or carefully pour the mixture into popsicle molds. I use molds that have a capacity of 90 mL / 3 fl oz here, and this mixture made 12 popsicles. If you're using tajin, make sure to layer a little of the tajin mango mixture as well.Insert the popsicle sticks.
- Transfer into the freezer to freeze for at least 6 hours (or overnight).
- When you’re ready to serve, dip the mold in warm water for a few seconds and wriggle the popsicle to release it from the mold. Serve immediately, OR wrap unmolded popsicles really well in freezer paper or parchment paper or plastic bags and store in the freezer for later.
Nutrition Information:
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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