A 3-ingredient vegan mango raspberry popsicle with the goodness of both mangoes and raspberries! A guilt-free summer treat for all!
After the vegan matcha popsicle, I am back with another popsicle, and this time it’s the mango raspberry popsicle. And I haven’t used any exotic ingredients and only made these popsicles with fruits.
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Ingredients required.
You need only two main ingredients, the mangoes and raspberries, and an optional ingredient – any sweetener of your choice.
Raspberries: Among the berries, raspberries are my favorite, and for this recipe, I went with 6oz of raspberries. If your raspberries are sour, add a bit of sweetener of your choice, and that’s what I did. (P.S. – If you love raspberries like me, then don’t forget to check out out my Instant Pot raspberry green tea spritzer)
Mangoes: Ok, the review needs no intro about my love for mangoes – another favorite fruit of mine. As always, I used the Ataulfo mangoes for this recipe. I used two mangoes, and they both weight 538 grams.
Sweetener: If your fruits are not sour, you might not need any sweeteners. Sometimes the mangoes are bland (yes, it happens), and raspberries are slightly sour. So add the sweetener as required. I went with raw sugar and added only to the raspberries. You can add sweetener to both fruits.
Variations
This is a very basic version of the popsicle. You can play with different fruits, and the sky is the limit for the variations.
- You can add other berries and raspberries or skip raspberries and make similar popsicles with blueberries, strawberries, or blackberries.
- While pureeing the fruits, you can add coconut water for additional flavor.
- You can also add plant-based or dairy-based yogurt for a creamy popsicle.
Dietary specifications and yield
It’s a gluten and nut-free, vegan popsicle. Make sure to use raw sugar or vegan sugar. The below measurements yield 8 to 10 popsicles depending upon the mold size.
Now without any further ado, let me share how I made these popsicles.
How to prepare mango raspberry popsicles
Prepare the raspberry layer.
- In a mixer jar/coffee grinder or blender, take the raspberries and sugar.
- Puree them until smooth – no need to add water.
- Now pour this raspberry puree equally into your favorite molds and freeze for about 20 to 30 minutes. I filled about 1/3 of the mold with raspberry puree. Do not add the popsicle stick at this stage and if you are using the popsicle lid, place it loosely.
Prepare the mango layer.
- After about 20 minutes of freezing the raspberries, prepare the mango layer. Add the chopped mango to the mixer jar or coffee grinder and puree the mango. If required, add one or two tbsps of water.
- Now pour this mango puree equally into the molds on top of the raspberry puree. Next, insert the popsicle stick or close the popsicle lid and freeze it for 4 to 6 hours.
- To easily remove the mango-raspberry popsicle from the mold, let it sit on a bowl filled with water for 20 to 30 seconds and slowly take them out. Alternatively, you can run the popsicle mold in the tap water and take them out slowly. That’s it; yummy popsicles are ready. Slurp and enjoy!
Recipe Notes
- Sugar is optional. If the raspberries are sour, you can add sugar or honey, or maple syrup. I went with sugar this time. Also, I didn’t add sugar to the mango puree as my mangoes were sweet. Adjust and add sugar as needed.
- Layering the fruit purees is optional. You can mix them all and freeze. I went with layering for this time.
- After adding the first layer, freeze for 20 to 30 minutes. We need the fruit puree to become firm but still soft to insert the popsicle stick later.
- Switch the layers as per your preference.
- Along with raspberries, you can add strawberries or berries of your choice.
Explore other popsicle and ice cream recipes from my archives
Loved this recipe?
If you try this mango raspberry popsicle, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it ASAP. Make sure to follow me on my Pinterest or Instagram or join my Facebook Group for recipe updates and simple Indian meal ideas.
Mango Raspberry Popsicles
Equipment
- Mixer jar or coffee grinder
- Popsicle molds
Ingredients
Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml;
- 6 oz raspberries
- 2 tbsp sugar optional or to taste
- 2 mangoes 538 grams (Peeled, seeded, and chopped roughly)
- 2 tbsp water
Instructions
Prepare the raspberry layer.
- In a mixer jar/coffee grinder or blender, take the raspberries and sugar.
- Puree them until smooth – no need to add water.
- Now pour this raspberry puree equally into your favorite molds and freeze for about 20 to 30 minutes. I filled about 1/3 of the mold with raspberry puree. Do not add the popsicle stick at this stage and if you are using the popsicle lid, place it loosely.
Prepare the mango layer.
- After about 20 minutes of freezing the raspberries, prepare the mango layer. Add the chopped mango to the mixer jar or coffee grinder and puree the mango. If required, add one or two tbsps of water.
- Now pour this mango puree equally into the molds on top of the raspberry puree. Next, insert the popsicle stick or close the popsicle lid and freeze it for 4 to 6 hours.
- To easily remove the mango-raspberry popsicle from the mold, let it sit on a bowl filled with water for 20 to 30 seconds and slowly take them out. Alternatively, you can run the popsicle mold in the tap water and take them out slowly. That’s it; yummy popsicles are ready. Slurp and enjoy!
Notes
- Sugar is optional. If the raspberries are sour, you can add sugar or honey, or maple syrup. I went with sugar this time. Also, I didn’t add sugar to the mango puree as my mangoes were sweet. Adjust and add sugar as needed.
- Layering the fruit purees is optional. You can mix them all and freeze. I went with layering for this time.
- After adding the first layer, freeze for 20 to 30 minutes. We need the fruit puree to become firm but still soft to insert the popsicle stick later.
- Switch the layers as per your preference.
- Along with raspberries, you can add strawberries or berries of your choice.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
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