A refreshing blend of sweet strawberries and juicy mango, frozen into a fun handheld treat perfect for hot days and snacking with a fruity twist.

Why You’ll Love This Recipe

Bright, fresh flavor without added refined sugars—sweetened naturally with maple syrup.
Two colorful layers make for an eye-catching dessert that’s as lovely to look at as it is to eat.
Easy to make with pantry and fridge staples.
Customizable texture—or skip the cooking step for a quicker, raw fruit version.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 cups strawberries
1 tbsp lime juice
1 tbsp maple syrup
3 cups cubed mango
1/3 cup orange juice

Directions

In a small pot over medium heat, combine strawberries, maple syrup, and lime juice. Cook 5–10 minutes until strawberries soften and flavors intensify. (This step is optional but recommended for richer strawberry taste.)
Transfer to a blender and blend until smooth.
Divide the strawberry puree evenly among popsicle molds.
Rinse blender, then blend mango cubes with orange juice until smooth.
Fill the remaining space in each mold with the mango blend. Optionally, swirl gently with a knife or chopstick for a marble effect.
Cap molds and insert sticks. Freeze overnight (see details below).
To unmold, run under warm water for about 30 seconds, then gently pull sticks to release popsicles.

Servings and timing

Servings: 6–8 popsicles (depending on mold size)
Prep time: ~10 minutes
Cooking (optional): 5–10 minutes
Freeze time: Typically 4–8 hours, but best if frozen overnight (about 6–12 hours)

Variations

Raw version: Skip cooking strawberries; just blend thawed fruit, syrup, and lime.
Creamy option: Add ¼ cup coconut milk or yogurt to one or both fruit blends.
Layer enhancements: Add a thin layer of kiwi or raspberry puree for a rainbow effect.
Spiced twist: Stir ¼ tsp ginger or mint into mango puree.
Sweetness tweaks: Swap maple syrup for honey or agave.

Storage/Reheating

Freezing: Store popsicles upright in their molds or transferred to a freezer-safe container or bag.
Shelf life: Best enjoyed within 1–2 months for ideal flavor and texture.
Serving: When ready to eat, briefly run mold under warm water to loosen.
Travel tip: Keep them frozen during outings using insulated thermos or cooler with ice packs—keep temperature at or below 0 °F/–18 °C.

FAQs

1. How long should I freeze these popsicles?

Freeze 4–8 hours depending on your freezer, mold size, and mixture. For best results, freeze overnight—6–12 hours ensures they’re solid.

2. Can I skip cooking the strawberries?

Yes—skip that step for a quicker, raw-fruit version, though cooking deepens the flavor.

3. My popsicles are freezer-burned. What went wrong?

Store them in airtight bags or containers to prevent freezer burn and protect flavor.

4. Can I add dairy or non-dairy creaminess?

Absolutely—blend in coconut milk, yogurt, or dairy-free cream for a creamier texture.

5. Can I use frozen fruit instead of fresh?

Yes—just thaw slightly before blending to ease processing and maintain flavor.

6. How do I make them look marbleized?

After pouring both layers, swirl lightly with a knife or chopstick before freezing.

7. How do I remove the popsicles cleanly?

Run molds under warm water (not hot) for 20–30 seconds, then gently pull on sticks.

8. Can I make these for kids with allergies?

Yes—maple syrup is a nut-free sweetener; for dairy-free, avoid optional cream add-ins.

9. How to reduce sugar content?

Skip maple syrup and rely on the natural sweetness of ripe fruit; you may need slightly sweeter mango.

10. Can I use juice instead of orange juice?

Yes—pineapple, apple, or any juice complementary to mango works well.

Conclusion

These Strawberry Mango Popsicles are an irresistibly vibrant treat that’s easy to make, naturally sweet, and endlessly adaptable. Whether you’re cooling off after a hot day or just craving a fruity nibble, they pack sunshine in every bite. Try layering, swirling, or adding creamy elements to reinvent this classic summer favorite.