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    Home » Ice-Creams » Popsicles » Mango Raspberry Popsicles

    Mango Raspberry Popsicles

    Posted on June 11, 2021 · Last Updated on June 9, 2021 · By Srividhya G · Leave a Comment

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    A 3-ingredient vegan mango raspberry popsicle with the goodness of both mangoes and raspberries! A guilt-free summer treat for all!

    mango raspberry popsicles placed on a white plate filled with ice cubes

    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.

    Jump to:
    • Ingredients required.
    • Variations
    • Dietary specifications and yield
    • How to prepare mango raspberry popsicles
    • Recipe Notes
    • Explore other popsicle and ice cream recipes from my archives
    • 📖 Recipe

    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. 

    mango placed on a weighing scale

    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.
    mango raspberry popsicles placed on black plate with ice cubes

    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.
    adding raspberries and sugar to mixer jar
    • Puree them until smooth – no need to add water. 
    raspberry puree
    • Now pour this raspberry puree equally into your favorite molds and freeze for about 20 to 30 minutes. I filled about ⅓ 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. 
    mango puree
    • 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.
    mango raspberry popsicle ready for freezing
    • 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!
    close up hand shot of mango raspberry popsicle

    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

    • Rose Kulfi | No-Cook Rose Kulfi
    • Homemade Custard Ice-Cream with Tutti Frutti
    • Almond Kulfi | Badam Kulfi
    • Two Ingredient Chocolate Banana Ice Cream | Vegan Banana Ice Cream

    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.

    📖 Recipe

    square image of mango raspberry popsicle placed on icebed
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    5 from 1 vote

    Mango Raspberry Popsicles

    A 3-ingredient vegan mango raspberry popsicle with the goodness of both mangoes and raspberries! A guilt-free summer treat for all!
    Prep Time5 mins
    Cook Time5 mins
    Freezing time6 hrs
    Course: Dessert
    Cuisine: American
    Servings: 10
    Calories: 43kcal
    Author: Srividhya G

    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.
      adding raspberries and sugar to mixer jar
    • Puree them until smooth – no need to add water.
      raspberry puree
    • Now pour this raspberry puree equally into your favorite molds and freeze for about 20 to 30 minutes. I filled about ⅓ 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.
      mango puree
    • 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.
      mango raspberry popsicle ready for freezing
    • 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!
      square image of mango raspberry popsicle placed on icebed

    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

    Calories: 43kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 95mg | Fiber: 2g | Sugar: 9g | Vitamin A: 454IU | Vitamin C: 20mg | Calcium: 9mg | Iron: 1mg

    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.

    Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
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