Mango Raspberry Popsicles

5 from 1 vote

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

Prep Time5

Cook Time5

Freezing time6

Course: Dessert

Cuisine: American

Keyword: mango raspberry popsicles

Servings:

Calories: 43kcal

Author: Srividhya G

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 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.
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!

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.