Creamy pineapple mango popsicles, perfect for beating the summer heat. These popsicles are made with frozen mango and pineapple, coconut milk, honey, and a splash of lime juice. Gluten free and dairy free!
We’re finally halfway into August here in the Midwest. The humidity has started to drop, and everyone’s trying to spend as much time outside as possible before summer officially comes to an end. When you only get 3 months of summer weather a year, you try to make the most of it when the weather it nice.
That being said, it’s the perfect time to enjoy frozen treats! Like these Pineapple Mango Popsicles.
I love a good fruit popsicle in the summer. Actually, just popsicles in general. From smoothie pops, to greek yogurt popsicles, to ones with fresh lemonade, popsicles are the perfect cold treat when the weather is hot.
Mango is one of my favorite fruit flavors. I think I could eat mango popsicles all day, every day, and not get tired of it.
As much as I love mango, I thought adding some pineapple layers to these fruit pops would be a nice addition. Adding more tropical fruit makes me feel like I’m on a beach somewhere… or how much I could really use a vacation at a beach.
For now, these tropical popsicles will have to do.
I used my Norpro Popsicle Maker to make these fruit pops. It’s fairly inexpensive on Amazon and easy to use. The plastic mold is BPA free, and it even comes with a set of popsicle sticks. I’ve used this mold to make all of the popsicle recipes so far on my blog!
How to Make Pineapple Mango Popsicles
For these pineapple mango popsicles, I chose to make the flavors in two different layers. This creates a fun swirled look! The mango layer is nice and sweet, and the pineapple layer has a slight tang… but tastes almost like dole whip!
Start by adding all the mango layer ingredients to a food processor and process until smooth. I find it’s easier to blend in a food processor versus a blender, especially when you aren’t adding a lot of liquid. It might take a few minutes to blend completely. Just keep stopping to scrape down the sides if needed and add a little extra coconut milk if it’s too thick.
Once the mango layer is done, do the same this with the pineapple layer.
Then, alternate 2-3 tsp of each flavor in your popsicle molds. Swirl with a long toothpick if desired, then tap the mold on the counter a few times to get rid of any air pockets.
Depending on how sweet your frozen fruit is, you can adjust the amount of honey added if needed. If you’d rather, you can also try combining everything together in your food processor and pour into your popsicle molds without the layer component. I’m sure it would be just as delicious!
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