Mango Popsicles (Refreshing & Creamy)

Mango popsicles on a bed of ice with fresh mangoes next to them. Some popsicles have a spicy tajin layer at the tip.

Mango Popsicles (Refreshing & Creamy)

Course: Desserts, Easy desserts, Frozen Desserts, Snacks, Treats

Cuisine: Asian, Worldwide

Diet: Gluten Free, Vegan

Prep Time: 20

Chilling / freezing time (overnight): 10

Total Time: 10 20

Servings: popsicles (3 fl oz / 90 mL each)

Calories: 65kcal

Author: Dini Kodippili

Follow my tips for the most refreshing, creamy, velvety, fruity sweet mango popsicles ever! Only 4 ingredients, and you can make these with fresh or frozen mangoes or even canned mango puree or pulp.

EASY - Easy, no-bake summer treat. The addition of pickle juice or electrolytes introduces another layer of flavor that makes these popsicle EXTRA refreshing for summer!

Print Recipe

Ingredients

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.

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