Best 11 Mango Pops Recipes

COCONUT-MANGO-PINEAPPLE ICE POPS

Steps:

• Whisk together coconut milk and mango pulp in a 4-cup measuring cup. Add enough pineapple juice to make 4 cups. Mix again.
• Pour into popsicle molds and freeze until solid, at least 4 hours.

COCONUT-MANGO ICE POPS

Steps:

• Puree mango, coconut milk, sugar, lime juice, and salt in a food processor. Pour into 2 1/2-ounce capacity ice-pop molds. Freeze until firm, about 4 hours.

COCONUT MANGO POPS

Steps:

• Put the ancho and coconut in an electric spice grinder and pulse until ground. (You don't want it too fine; a tiny bit coarse is great.) Combine this mixture with the lime zest and sugar in a bowl and toss to combine.
• Cut an end from 1 mango so it sits straight. Use a sharp knife to cut down and peel off the skin. Cut the flesh from the mango in planks, getting as close to the pit as you can. Cut the planks into wide pieces (you'll get 5 to 6 pieces out of 1 mango). Repeat with the remaining mango to get 10 to 12 pieces total.
• Stick a lollipop stick in each piece of mango and sprinkle them all over with the coconut-chile mixture. Sprinkle lightly with the flaky salt and serve.

MANGO LASSI ICE POPS

Steps:

• Put the mango, condensed milk, ginger, cardamom and lime zest and juice in a blender and puree until smooth. Distribute the mixture among the paper cups, add the ice-pop sticks and freeze until firm, at least 6 hours.

MANGO PINEAPPLE ICE POPS

Steps:

• Place Reddi-wip, juice, mango, pineapple, sugar and coconut extract in blender container. Blend mixture until smooth.
• Pour mixture into popsicle molds. Cover; insert sticks. Freeze at least 8 hours or overnight. Remove from molds. Serve immediately.

MANGO-TAJIN® ICE POPS

Steps:

• Cut lime into 6 slices. Cut each slice in half and place 2 slices in the bottom of each ice pop mold.
• Set aside 1/3 cup of the diced mango. Place remaining mango in a blender. Add water, chile-lime seasoning, and sugar; blend until smooth. Stir in reserved mango.
• Divide mixture between the molds. Freeze for 8 hours, or overnight. Run molds under cold water for 10 to 15 seconds to release pops.

WATERMELON MANGO ICE POPS

Steps:

• Blend watermelon, mango chunks, raspberries, and lemon juice in a blender until smooth; pour into ice pop molds and insert handles or sticks.
• Freeze until firm, at least 4 hours.

MANGO TURMERIC LASSI ICE POPS

Steps:

• Using a blender, puree the mango until smooth. Transfer the puree to a small bowl and stir in the cinnamon, ginger and turmeric.
• In a separate bowl, mix the yogurt and honey until combined.
• Alternate adding layers of mango and yogurt to ice pop molds, leaving 1/2-inch of space at the top. To get a marbled look, run a chopstick or knife through the molds to swirl the layers of mango and yogurt together. Place lids over the ice pop molds or insert ice pop sticks. Freeze for at least 6 hours.
• To easily remove ice pops from molds, run under warm water for 1 minute.

MANGO LASSI YOGURT POPS

Steps:

• Peel mango and cut fruit away from pit. Discard pit. Puree mango flesh in food processor or blender with orange juice concentrate. In a bowl, stir yogurt until smooth and creamy (no lumps). Add sugar and pureed mango mixture and stir to blend thoroughly. Taste for sweetness. If it tastes perfect before freezing, add a pinch or two more sugar; flavors tend to diminish when frozen.
• Pour into pop molds and freeze at least 8 hours. To extract, run hot water over bottom and sides of pop mold for 5 seconds. Repeat for 5 seconds if needed. Serve immediately.
• Variations: Try fresh blueberries or strawberries instead. Generally, you need only ½ cup of fruit puree to 12 ounces yogurt. Just remember to taste for sweetness, as fruits vary. Makes 6 (6-ounce) pops.

STRAWBERRY-MANGO DAIQUIRI POPS

Steps:

• Place half of the water, mango nectar, rum, lime juice, strawberries, mango and sugar in a blender; cover and process until blended., Pour 1/4 cup mixture into each of 10 molds or paper cups; top molds with holders. If using cups, top with foil and insert sticks through foil. Repeat with remaining ingredients and molds. Freeze until firm.

MANGO POPS

Steps:

• 1. Press the stick in the center of the large end of the mango (try to line up with the seed). Holding the mango vertically, hit the stick end hard on a hard surface to pound the stick into the mango seed.
• 2. Peel the skin off the mango. Holding the stick side down, use a sharp knife to make 4 or 5 slices on an angle downward. Then make slices downward in the opposite direction. (Kind of looks like a pineapple). Do this all the way around the mango.
• 3. Mix together the hot sauce (optional) with the lime juice. Drizzle this all over the mango from the top - down.
• 4. Sprinkle with chili powder on all sides and top. Then with the cayenne pepper and salt (optional).
• 5. *** This recipe is for one person, but it is easy to double or quadruple.