Go to the Globe and Mail homepage

Jump to main navigationJump to main content


Mango popsicles Add to ...

The medium-sized yellow mangoes such as Mexican Autulfo mangoes or Indian Alphonso mangoes make for the best popsicles, because they have a sweet and creamy texture.

  • Preparation time: 15 minutes
  • Cooking time: 5 minutes, 4 hours for freezing
  • Ready time: 4 hours, 20 minutes
  • Servings: 6-8 popsicles


3 ripe mangoes, peeled, pitted and roughly chopped

1/3 cup sugar

¾ cup sparkling water or club soda

1 lime, juice only


In a stainless steel bowl, combine sugar and lime juice.

Add chopped mangoes, and toss in sugar/lime juice mix and let sit for a 5 minutes.

Once 5 minutes have elapsed, using a stand or hand blender, puree the mango mixture till smooth.

Add the carbonated water and immediately transfer to popsicle moulds.

Freeze for a minimum of 4 hours to allow the mixture set.

To remove the popsicle from the mould, place under hot running water for a few seconds and “pop” out.

To make this recipe without popsicle moulds, simple use Dixie cups, and wooden stir sticks, securing them in place by covering the Dixie cup in foil, and poking the stir stick through.

For an “adult only” version, try replacing the sparkling water with ½ cup champagne for that extra twist

Next story




Most popular videos »

More from The Globe and Mail

Most popular