Tropical Strawberry Mango Popsicles

What are Tropical Strawberry Mango Popsicles? | 3 Tips for Making Tropical Popsicles Packed with Great Flavor and Texture | How to Make Layered Popsicles | How to Easily Remove Popsicles from the Mold | Recommended Popsicle Molds

Tropical Strawberry Mango Popsicles are made with strawberries, mangoes, pineapple, and minimal sugar. These popsicles make me daydream of sitting on a beach in the warm sun with a breeze blowing by.

That sounds heavenly right about now! Can you feel it too? These tropical popsicles are sweet, fresh, and super easy to make. It beats buying popsicles at the store that have who knows what in them. Read below for the details.

What are Tropical Strawberry Mango Popsicles?

Are you ready for it? Get a notepad and write this all down so you don’t forget anything!

Tropical strawberry mango popsicles consist of fresh strawberries, fresh mango, fresh pineapple, and a dash of sugar if the mango or strawberries aren’t super ripe. Did you get that all written down?

Just kidding! Obviously, this recipe isn’t difficult, but don’t let that fool you. These tropical popsicles are so refreshing and easy to make.

3 Tips for Making Popsicles Packed with Great Flavor and Texture

1. Although it might seem obvious to some people, it’s important to use really ripe fruit. Pick deep red strawberries, mangos that are soft and fragrant, and pineapple that smells delicious and looks yellow on the outside. If the fruits are really ripe, you won’t need any sugar at all.
2. Blend fruits separately in a clean blender until completely smooth. Also, make the popsicles as soon as the purees are ready because mango turns brown as it reacts and oxidizes. You can add a dash of lemon juice to slow the browning if needed, but I like to puree the mango right when needed.
3. This tip is completely optional, but you can add a few slices of thin strawberries in the popsicles if you want to have some texture contrast to the smoothness of the purees. Or crush up some freeze-dried strawberries and sprinkle them on after the popsicles come out of the molds. It’s a great way to add variety to such a simple treat, adding that extra pop of flavor and fun to the experience!

How to Make Layered Popsicles

Aren’t layered popsicles fun? I had such a blast making these popsicles, and it’s not hard.

There is really just one thing you need to consider when making layered popsicles. The thickness or density of the purees and liquids you use to make the popsicles can affect how and when you put the layers together.

For example, if the very first layer is juice and the second layer is puree, then the puree is more likely to sink into the juice because it’s not as dense.

If all of the layers are pureed fruit, you will still see a difference in how fluid they are due to how much liquid is in the actual fruit. Mango puree is thicker than pineapple puree, so I know I need to layer the mango puree first.

You may want to put the colors in a specific order, however, to achieve a pretty effect. If that is the case, here is what you need to do.

1. Pour the first liquid or puree into each mold, then place the mold in the freezer for 20-30 minutes.
2. Check the puree or liquid after 20 minutes. If it is still completely liquid, it needs to freeze a little longer. The goal is to get the first layer to a lightly frozen state to hold up against the next layer.
3. Add the popsicle sticks once you pour the remaining layers in. I typically layer the first color, freezer for 30 minutes, and then layer all of the other colors, add the stick, and freeze for a few hours.
4. Also, pouring the liquids in slowly helps to prevent the colors from bleeding into each other.

How to Easily Remove Popsicles from the Mold

If you have a food-grade silicone mold, they are quite easy to use. All you have to do is peel the silicone from the popsicles. If they won’t come out easily, run them under water for a few seconds to soften the popsicles, then remove them.

If you use a plastic or metal mold, run the mold under cool water for a few seconds. When making tropical strawberry mango popsicles, use cool water on the mold so the fresh fruit doesn’t melt too quickly. If you use warm water, they melt a lot faster!

Recommended Popsicle Molds

• Food Grade Metal Popsicle Mold, more expensive but safe (I use this set)
• USA Made Popsicle Mold, is also food grade and good quality. It’s a little more difficult to use than the metal mold, but still a good choice
• I haven’t found a food-grade silicone popsicle mold out there. Beware, all of the silicone molds on Amazon claim to be food grade. They ones that I researched all failed the pinch test, which is a way to check for fillers in the silicone.
• If you want USA made popsicle sticks instead of ones from China, these are fantastic!

Other Recipes You’ll Love

• Summer Berry Granita
• Easy Vanilla Bean Ice Cream
• No Churn Vanilla Ice Cream with Salted Caramel

Tropical Strawberry Mango Popsicles

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• Author: Camille
• Prep Time: 10 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 10 minutes
• Yield: 8–10 servings 1x
• Category: Popsicles

Ingredients

Scale 1x2x3x

• 1 1/2 pints fresh strawberries, pureed
• 3 ripe mangos, pureed
• 2 cups fresh pineapple, pureed
• Sugar, to taste

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Instructions

To Make the Tropical Strawberry Mango Popsicles

1. Puree each fruit individually and pour them into measuring cups with a spout. If you do not want the pulp in the mangos or pineapple, strain and remove pulp. You will need to add more pineapple and mango if you get rid of the pulp to make up for the loss.
2. Add sugar if the fruits aren’t as sweet or as ripe as you want them to be. Add 1 tablespoon to the desired puree, taste, and add more as needed.
3. Mix purees solid color popsicles and pour into the molds, add sticks. Free for 3-4 hours or until frozen solid.
4. Optionally, you can make layered popsicles. To do this, fill the popsicle molds 1/3 full with the strawberry puree and freeze for 20-30 minutes. The puree doesn’t need to be frozen, but it needs to set up somewhat before adding the rest of the purees.
5. Next, slowly pour the mango puree into the molds followed by the pineapple. Add the pineapple last because it is the lightest and won’t sink into the mango puree. Insert the sticks and freeze for 3-4 hours or until they are frozen solid.
6. Remove popsicles from molds and enjoy!

Optional 4 Color Tropical Popsicle Layering

1. If you want to have 4 colors in your popsicles like some of the popsicles in the photos, mix some of the strawberry and pineapple purees until you get a light pink color. Layer as directed above and enjoy.

Notes

This is a Baker Street Society original recipe.

Keywords: tropical strawberry mango popsicles, popsicle mold