These mango popsicles are a perfect, refreshing treat for hot summer days. They require only three main ingredients and take just minutes to prepare. For an extra touch of indulgence and crunch, dip them in a white chocolate coating.
“I love mango so much, Mommy — I think it’s my favorite fruit,” my daughter told me the other day. She couldn’t quite decide between mango and watermelon, but mango is an excellent choice: sweet, fragrant, and versatile. What is your favorite fruit?
Mango, the yummiest fruit of all!
Mangoes are juicy stone fruits that grow on tropical trees in the genus Mangifera and are cultivated worldwide for their delicious flesh. There are hundreds of mango varieties; two common types you’ll find in many North American stores are:
- Ataulfo – Also called honey or Champagne mango, Ataulfo is small and oval with a vibrant yellow skin and sweet, creamy, virtually fiber-free flesh. It’s prized for eating fresh and for smooth purees.
- Kent – Kent mangoes are larger, juicy, and sweet with only a few fibers. They work well for juicing, drying, and baking, and are widely produced in Mexico, Ecuador, and Peru.
Mangoes are available year-round in many grocery stores, and frozen mango is a great backup if fresh fruit isn’t in season. These popsicles were made with frozen mango to streamline the process and keep the texture smooth and consistent.
Which popsicle mold or container to use
Basic plastic popsicle trays work but often come as a single piece and can be awkward to release without running warm water, which can create a mess and cause partial melting. For easier handling and a cleaner finish, I recommend individual stainless steel molds. Stainless steel freezes faster than plastic and many individual molds come with handy tools and lids. If you only have plastic molds, freezing time will be longer but the popsicles will still turn out delicious.
How to make mango popsicles
A blender or food processor is essential to achieve a silky-smooth mango puree. Here’s the simple process:
- Wash your fruit (if using fresh mango) and prepare your popsicle molds.
- Place the mango, sweetened condensed milk, and lime or lemon juice into a blender or food processor. Blend until completely smooth. If using frozen mango, pause occasionally to scrape down the sides so everything purees evenly.
- Pour the mango puree into the prepared molds, insert sticks, and cover if your mold has lids.
- Freeze. With individual stainless steel molds freezing can take about 3–4 hours; plastic molds can take 7–8 hours or longer. For best results when dipping in chocolate, freeze overnight until fully firm.
White chocolate cover
For the white chocolate coating, melt white chocolate chips together with refined coconut oil. A common ratio is about 2 parts chocolate to 1 part coconut oil; the oil thins the chocolate so it sets with a crisp, glossy shell. Melt gently in short bursts, stirring between each interval until smooth.
Temper the chocolate by allowing it to cool slightly before dipping. If the chocolate is too hot it can melt the popsicle surface and cause the coating to thicken or become difficult to work with. Ideally the chocolate should be warm but not hot — cool it down until it is comfortable to touch on the back of a spoon.
Two easy methods to coat the popsicles:
- Dip each popsicle quickly into the warm white chocolate, then transfer to a lined tray to firm up. Work fast to avoid melting the popsicle.
- Lay the popsicles flat on a baking sheet and spoon or drizzle the white chocolate over each one. This is a gentler option if the chocolate is a bit warm or if the popsicles need to stay very cold.
After coating, place the pops on a baking sheet and freeze for an additional hour or until the chocolate is firm. Once set, the pops are ready to enjoy.
More refreshing recipes
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- MATCHA GREEN TEA NO-CHURN ICE CREAM
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MANGO POPSICLES DIPPED IN WHITE CHOCOLATE
Julia
Equipment
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Popsicle mold (individual molds recommended)
Ingredients
Mango pops base
- 2 cups (450 g) frozen mango you can also use fresh mango
- 2 tbsp (38 g) sweetened condensed milk
- 1 tsp lime or lemon juice
White chocolate cover (optional)
- 2/3 cup (150 g) white chocolate chips
- 1/3 cup (78 ml) refined coconut oil
Instructions
Mango pops base
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Place all ingredients for the mango base into a food processor or blender and blend until smooth. If using frozen mango, stop occasionally to scrape down the sides so the puree becomes even and silky.
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Pour the mango puree into prepared molds, insert sticks, and freeze for approximately 3–4 hours for stainless steel molds or 7–8 hours for plastic molds. For dipping in chocolate, freeze until fully firm (overnight is ideal).
White chocolate cover
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Melt white chocolate chips in short intervals, stirring between each, until smooth. Stir in the coconut oil until fully combined and glossy.
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Either dip frozen popsicles quickly into the chocolate or lay them flat and spoon chocolate over each one. Work briskly to prevent melting.
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Return the coated popsicles to the freezer for about 1 hour, or until the chocolate is set. Serve and enjoy.
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