These mango and raspberry swirl popsicles are super refreshing and the perfect summer treat. They are sweet and something you will want to keep in your freezer all summer long.
It's peak summer, which means popsicle season is in full swing. I'm not normally one to make homemade popsicles, specifically mango and raspberry swirl popsicles, but seeing them all over Instagram provided a bit of inspiration.
So, the first step in these popsicles was to get a mold. Amazon seemed like the easiest choice so I ordered this mold. It had good reviews and seemed pretty foolproof. When it arrived, it was basically as advertised. It was easy to use and very easy to clean up so I would definitely recommend it.
I wanted to make these popsicles a healthy treat. So, I choose to swap out any sugar for honey and opted for a maple syrup and coconut cream mix to sweeten up the fruit. It worked pretty well and would use that mix again!
Now for these popsicles, you can pretty much use any fruit that is in season. I went for a mango and raspberry swirl combo. While the raspberries were in peak form, the mango could have used a few days to ripen. In order to get the mango to peak sweetness, I cooked it down with some honey and water.
Once the mango was cooked down, I blended it up with an emersion blender until it was a mushy texture. I followed the same process with the raspberries. Since they were pretty ripe, this did not take long. After, I strained the seeds from the raspberries. This left them in more of a juice texture than a puree like the mango.
Now it was time for the sweetener. In a small bowl, I added a few tablespoons of maple syrup to coconut cream. I also added in a few tablespoons of the coconut cream to thicken the raspberry mixture. This gave the popsicles a boost of sweetness. It also added in a nice, but subtle coconut flavor.
Ingreidents Needed For Mango And Raspberry Popsicles
- Mango - the riper the better
- Honey
- Raspberries
- Coconut cream (14 oz can)
- Maple syrup
How To Make Mango And Raspberry Popsicles
- Cook down the fruit: In a small saucepan, cook down the mango with 2 tablespoons of honey. When the fruit is soft, blend with an emersion blender. Repeat with the raspberries. (Note: You can use as much honey as you want, sweeten it to your desired taste). If you want a smooth texture, you can strain the raspberries so the seeds do not end up in the mixture.
- Add the coconut cream: In a small bowl, combine the coconut cream with the maple syrup. Mix until combined. Add 2-3 tablespoons to the raspberry mixture. Stir until combined.
- Add mixture to the molds: This is where you can get creative! Alternate the mango, raspberry, and remaining coconut cream in order to get different patterns.
- Freeze the popsicles: Close the popsicle mold and add sticks. Freeze overnight. Let the mold sit out for a few minutes before trying to pull out. If they are tricky to get out, run the mold under warm water for a few seconds.
FAQs
Yes! If you cannot find fresh fruit or simply want to use frozen fruit, go ahead! The popsicles may be more icy in the finished product but will have the same great flavor.
The recipe will work well as a base for other fruit. Try the popsicles with other berries, watermelon, or whatever fruit of your choosing.
Paper cups, cupcake tins, or ice cube trays are a great alternative to popsicle molds. However, the molds are worth having around and a great staple item to keep in your kitchen.
Mango and Raspberry Popsicles
Ingredients
Method
- In a small saucepan, cook down mango with 2 tablespoons of the honey. When the fruit is soft, blend with an emersion blender. Repeat with the raspberries. (Note: You can use as much honey as you want, sweeten to your desired taste)
- If you want a smooth texture, you can strain the raspberries so the seeds do not end up in the mixture.
- In a small bowl, combine the coconut cream with the maple syrup. Mix until combined.
- Add 2-3 tablespoons to the raspberry mixture. Stir until combined.
- Add mixture to the molds. This is where you can get creative! Alternate the mango, raspberry, and remaining coconut cream in order to get different patterns.
- Close the popsicle mold and add sticks. Freeze overnight. Let the mold sit out for a few minutes before trying to pull out. If they are tricky to get out, run the mold under warm water for a few seconds.
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