There is absolutely nothing better than a frozen dessert to cool off in the dead of summer. Homemade popsicles are really easy to make, and in my opinion, much tastier than most grocery store pops. These Cherry Mango Popsicles come together with four ingredients and might be the easiest thing you make all summer.
Ingredients for Cherry Mango Popsicles
- Mangoes: You can buy fresh mango if you want to, but since it’s just going end up frozen anyway, I would opt for cubed, frozen mango for this recipe. You won’t have to deal with peeling and pitting the mango if you buy it already peeled, cubed, and frozen.
- Milk: You can choose any type of milk you’d like – dairy or non-dairy. Coconut milk would add a little extra tropical flavor into the popsicles, but really you could use whatever you prefer or have on hand.
- Vanilla yogurt: I chose vanilla yogurt to add some extra flavor for the popsicles, but just like the milk, choose whatever you like. I opted for yogurt with a bit of fat in it to give the popsicles a more creamy mouthfeel, but non-fat yogurt would work too.
- Cherries: Again, since they’re just going to end up frozen, go ahead and save a few dollars and opt for frozen cherries. Plus, with the frozen ones, you don’t have to pit them, which is the downside to the fresh cherries. I like to slice the cherries and fold them into the mold with the mango puree, which gives the popsicles a layered look. Plus, I think the texture of the pureed fruit alternated with a solid piece of fruit to bite into makes the popsicles more enjoyable to eat.
Choosing a Popsicle Mold
My popsicle mold is on the smaller side, almost making mini-popsicles. With this amount of fruit, I could easily make about 18 mini-popsicles. But, there are much larger popsicle molds out there. This recipe would probably make about 6-12 of the larger popsicles, but of course, that depends on the mold. The nice thing is that if you have leftover fruit puree, you can just straight-up drink it like a smoothie. It’s a no-lose situation. And this recipe is so good that you might want to make extra just so that you can do that! Bottom line, you could try a large mold like this one, or try even a silicone push-up mold like this one to make push-up pops, which would make this recipe even more fun.
Tips for Filling the Molds
- Be careful not to overfill the popsicle molds. Remember when liquids freeze, they expand. Fill to about ¾ of the way up the mold to be safe.
- Once the popsicles are done freezing, running the mold under some warm water will release them evenly and easily. You don’t want to try to pull out the stick without the Cherry Mango Popsicle attached!
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Cherry Mango Popsicles
- Prep Time: 5 minutes
- Cook Time: 3-4 hours (freezing time)
- Total Time: 3-4 hours (freezing time)
- Yield: 6–18 popsicles (depending on mold size) 1x
- 3 cups of mango
- ¾ cup milk of your choice (dairy, coconut, soy, or almond)
- 1 small container of vanilla yogurt (5.3 oz container or a heaping ½ cup)
- ½ cup of cherries, sliced
- Puree mango, milk, and yogurt together. Add cherry slices to popsicle molds and fill with mango puree.
- Freeze for at least 3-4 hours. When ready to serve, run warm water on the sides to release. Serve immediately.
Tip: If you have any extra puree leftover, the puree makes a great smoothie!