My Secret Recipe for Amazing Homemade Strawberry Mango Popsicles

I need to begin with the batch that did not work.

The first time I tried making mango popsicles, I used prepackaged fresh cut mangoes from walmart that were not ripe enough. They looked fine, but they were firm and did not have much flavor. I went ahead with the recipe anyway, hoping the coconut cream and honey would make up for it.

They did not. The kids taste tested and almost gagged.

That batch taught me that a pretty mango is not necessarily a ripe mango—and no amount of honey can create the deep tropical flavor that the fruit should have had in the first place.

These strawberry mango popsicles solve that problem by using frozen mango chunks. Frozen mango removes the guesswork, requires no peeling or cutting, and creates a thick, creamy base when it is blended with strawberries, coconut cream, pineapple juice, and honey.

The entire recipe goes into one blender, and the finished mixture is measured to fill eight 100 ml popsicle molds. They are fruity, creamy, dairy-free, and made without refined sugar.

Mango strawberry popsicles are made by blending ripe mango, fresh strawberries, and honey until smooth, pouring the mixture into popsicle molds, and freezing until firm. They’re an easy three-ingredient, dairy-free summer treat with no refined sugar.

Table of contents

• Why Frozen Mango Works Better
• Why You’ll Love This Recipe
• Ingredients
• Equipment
• How to Make Strawberry Mango Popsicles
• Tips for the Best Fruit Popsicles
• Variations and Substitutions
• Storage
• Frequently Asked Questions

Why Frozen Mango Works Better in Popsicles

Fresh mangoes can be wonderful, but choosing a ripe one is not always easy. Color is not a dependable guide. Some ripe mango varieties stay partly green, while some brightly colored mangoes are still firm and bland inside.

For a recipe where mango is one of the main flavors, frozen mango chunks are the more reliable choice. They provide:

• More dependable flavor: You are not gambling the whole batch on an underripe mango.
• Consistent measurements: There is no large pit or peel to account for.
• A thick texture: Partially thawed frozen fruit blends into a creamy puree without adding much liquid.
• Less preparation: There is nothing to peel, pit, or chop.
• Year-round availability: You can make tropical fruit popsicles even when good fresh mangoes are difficult to find.

The lesson from my first batch is simple: start with fruit that already tastes good. The freezer will not improve bland fruit.

Why You’ll Love These Strawberry Mango Popsicles

• Made in one blender: There are no separate layers or bowls to wash.
• Uses frozen mango: The mango flavor is more dependable than gambling on underripe fresh fruit.
• Creamy without dairy: Coconut cream gives the popsicles a fuller, smoother texture.
• No refined sugar: Honey adds sweetness and helps keep the popsicles from freezing too hard.
• Real tropical flavor: Mango, strawberries, coconut, and pineapple naturally belong together.
• Measured for a full mold: The recipe makes approximately 800 ml for eight full-size popsicles.
• Easy to customize: You can adjust the honey according to the sweetness of the fruit.

Five Simple Ingredients

Frozen mango chunks

Frozen mango is the ingredient that makes this version dependable. Use plain, unsweetened mango chunks. Let them sit at room temperature for about 5 to 10 minutes before blending so they are still cold but no longer rock hard. If you want to use fresh mangoes, make sure you know how to choose a ripe one.

Measuring the mango by weight gives the most consistent batch. You will need about 12 ounces or 340 grams, which is approximately 2 1/2 cups of frozen mango chunks.

Strawberries

Fresh or frozen strawberries will work. Fresh berries give the mixture a bright strawberry flavor, while frozen berries make the puree extra cold and thick. If you use frozen strawberries, let them soften for several minutes with the mango.

Use 8 ounces or about 225 grams of hulled strawberries. That is approximately 1 1/2 cups, depending on the size of the berries.

Coconut cream

Use unsweetened canned coconut cream, not sweetened cream of coconut. Cream of coconut is a sugary cocktail ingredient and will make the popsicles much sweeter than intended.

Stir the coconut cream in the can before measuring because the thick cream and liquid can separate. Coconut cream contains less water than most plant-based milks, which gives these dairy-free popsicles a creamier texture.

Pineapple juice

Pineapple juice gives the blender enough liquid to move the frozen fruit while adding another layer of tropical flavor. Start with 1/3 cup. After blending, add a little more pineapple juice only if needed to bring the total mixture to 800 ml.

Honey

Honey sweetens the fruit and keeps the frozen texture from becoming quite as hard. Begin with 2 tablespoons. Taste the blended mixture and add a third tablespoon if your strawberries are tart.

The puree should taste slightly sweeter than you want the finished popsicles to taste. Cold temperatures make sweetness seem less noticeable.

Equipment You’ll Need

• High-speed blender or food processor
• Eight-cavity popsicle mold with 100 ml cavities
• Eight wooden or reusable popsicle sticks
• Measuring cups and spoons
• Kitchen scale, recommended for consistent fruit measurements
• Four-cup liquid measuring cup, optional but helpful
• Rubber spatula

How to Make Strawberry Mango Popsicles

1. Soften the frozen mango

Measure the frozen mango chunks and let them rest at room temperature for 5 to 10 minutes. They should soften just enough for the blender blades to catch them. If you are using frozen strawberries, let them soften at the same time.

2. Add the liquids first

Pour the coconut cream and 1/3 cup pineapple juice into the blender. Add 2 tablespoons of honey. Putting the liquid near the blades helps the frozen fruit begin circulating without needing extra juice.

3. Add the fruit

Add the strawberries and frozen mango chunks. Begin blending on low speed, then gradually increase the speed. Stop and scrape down the sides if necessary.

Blend until the mixture is completely smooth and creamy. There should not be any large pieces of frozen mango remaining.

4. Taste the mixture

Taste the puree before filling the molds. Add the remaining tablespoon of honey if it needs more sweetness. If the blender is struggling, add pineapple juice 1 tablespoon at a time rather than pouring in a large amount all at once.

5. Check the yield

Pour the mixture into a large liquid measuring cup. You need approximately 3 1/3 cups or 800 ml to fill eight 100 ml molds. If the fruit produced slightly less puree, stir in enough pineapple juice to reach the 800 ml line.

Fruit naturally varies in size and water content, so checking the finished volume is more dependable than guessing.

6. Fill the popsicle molds

Divide the strawberry mango mixture evenly among the eight cavities. Leave a small amount of room at the top so the popsicles can expand as they freeze. Gently tap the mold on the counter to release any large air pockets, then insert the sticks.

7. Freeze until solid

Place the mold on a level freezer shelf and freeze for at least 6 hours. Overnight is even better, especially when using large 100 ml molds.

8. Unmold

Run the outside of the mold under lukewarm water for 10 to 15 seconds. Pull each popsicle out gently. If it does not release, use another few seconds of water instead of forcing the stick.

Tips for the Best Homemade Fruit Popsicles

• Use unsweetened frozen fruit. Sweetened fruit will make it difficult to control the finished flavor.
• Let the mango soften briefly. Rock-hard chunks can make the blender stall, but fully thawed mango may create a thinner mixture.
• Add liquid gradually. Too much juice can make homemade popsicles icy.
• Taste before freezing. The sweetness of strawberries varies from package to package.
• Use coconut cream rather than a thin beverage. Refrigerated coconut drinks contain much more water.
• Freeze on a level surface. This keeps the sticks straight and prevents the mold from spilling.
• Measure the finished puree. Bringing the mixture to 800 ml ensures that all eight cavities are filled.

Variations and Substitutions

Make layered strawberry mango popsicles

For distinct pink and golden layers, blend the mango with half of the coconut cream, pineapple juice, and honey. Transfer it to a bowl, rinse the blender, and blend the strawberries with the remaining ingredients.

Alternate spoonfuls of the two mixtures in each mold. Leave the layers clean or swirl them once with a wooden skewer.

Make the recipe vegan

Honey is not considered vegan. Substitute an equal amount of maple syrup or agave nectar to make vegan strawberry mango popsicles.

Substitute full-fat coconut milk

Full-fat canned coconut milk can replace coconut cream, but the popsicles will be a little firmer and icier because coconut milk contains more water. Do not use refrigerated coconut beverage as a direct substitute.

Use a different juice

Orange juice works well in place of pineapple juice and creates a softer citrus flavor. Mango nectar can also be used, but check the label because many nectars contain added sugar.

Add lime

Add 1 or 2 teaspoons of fresh lime juice for a brighter, tangier tropical flavor. Taste before adding more because too much acid can overpower the strawberries.

Make mango-only popsicles

Replace the strawberries with an equal weight of additional frozen mango. Depending on the thickness of the puree, you may need another tablespoon or two of pineapple juice.

How to Store Strawberry Mango Popsicles

Once the popsicles are completely frozen, remove them from the mold. Wrap each one individually in parchment paper, wax paper, or plastic wrap, then place them in an airtight freezer container or freezer bag.

Press out as much air as possible to help prevent freezer burn. For the freshest flavor and creamiest texture, enjoy homemade strawberry mango popsicles within one month.

More Homemade Popsicle Recipes

If your freezer needs more homemade summer treats, try these strawberry lemonade popsicles, my homemade orange creamsicle popsicles, or these peaches and cream popsicles.

Creamy Strawberry Mango Popsicles

These creamy strawberry mango popsicles blend frozen mango, strawberries, coconut cream, pineapple juice, and honey into a dependable tropical treat. The recipe makes approximately 800 ml—enough for eight full-size popsicle molds.

Prep time: 15 minutes
Freeze time: 6 hours
Total time: 6 hours 15 minutes
Yield: 8 popsicles (100 ml each)
Course: Dessert, Snack
Cuisine: American
Diet: Dairy-free, Gluten-free, Vegetarian

Equipment

• High-speed blender or food processor
• Eight-cavity 100 ml popsicle mold
• Eight popsicle sticks
• Four-cup liquid measuring cup

Ingredients

• 2 1/2 cups frozen mango chunks (12 ounces or 340 grams)
• 1 1/2 cups fresh or frozen strawberries, hulled (8 ounces or 225 grams)
• 1/2 cup unsweetened canned coconut cream, stirred before measuring
• 1/3 cup pineapple juice, plus 1 to 3 tablespoons if needed
• 2 to 3 tablespoons honey, to taste

Instructions

1. Let the frozen mango and any frozen strawberries rest at room temperature for 5 to 10 minutes.
2. Add the coconut cream, 1/3 cup pineapple juice, and 2 tablespoons honey to the blender.
3. Add the strawberries and mango chunks.
4. Blend on low speed, gradually increasing to high. Stop and scrape down the sides as needed. Blend until completely smooth.
5. Taste the mixture. Add the remaining tablespoon of honey if needed.
6. Pour the puree into a large liquid measuring cup. Add pineapple juice 1 tablespoon at a time, if necessary, to bring the total volume to approximately 800 ml or 3 1/3 cups.
7. Divide the mixture evenly among eight 100 ml popsicle cavities, leaving a little room at the top.
8. Tap the mold gently to release air bubbles, then insert the sticks.
9. Freeze for at least 6 hours or overnight.
10. Run lukewarm water over the outside of the mold for 10 to 15 seconds, then gently remove the popsicles.

Notes

• Use unsweetened coconut cream, not sweetened cream of coconut.
• Frozen fruit and coconut cream brands vary, so checking the final volume is the best way to fill eight molds accurately.
• For a vegan version, substitute maple syrup or agave for the honey.
• If you have a small amount left after filling the molds, freeze it in a paper cup or ice cube tray.
• Estimated nutrition is approximately 95 calories per popsicle when made with 3 tablespoons honey. The exact amount varies considerably by coconut cream brand.

Recipe keywords: strawberry mango popsicles, frozen mango popsicles, coconut cream popsicles, dairy-free fruit popsicles, tropical summer treat

Did You Make This Recipe?

If you make these strawberry mango popsicles, leave a rating and tell me how much honey your fruit needed. Your comment can help the next person adjust the recipe for the mango and strawberries they have.