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Strawberry-Mango Ice Pops


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Rate this recipe 4.5/5 (13 Votes)


  • 1 cup thinly sliced ripe strawberries
  • 1 mango, peeled, pitted and diced
  • 1 tablespoon sugar
  • 1 2/3 cups mango nectar


Adapted from


Step 1

Set temperature of freezer as low as it will go.

Soak 10 wooden pop sticks in warm water for 10 minutes.

Drop strawberry slices into each cavity of a 10-pop mold, bending them so they won't clump.

Blend mango and sugar in a food processor until smooth.

With machine running, pour in nectar.

Pour mango mixture over strawberries to fill each cavity.

Poke with a skewer to release air bubbles and distribute berries.

Place top on mold and add sticks.

Freeze for 8 to 12 hours.

To remove pops from mold, run top under tepid water to loosen, then swish bottoms in a basin of tepid water until loose.

Pull middle sticks to remove top and all 10 pops.

Store pops in ziplock freezer bags.


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