These homemade fruit popsicles are the ultimate summer treat. The layers of mango, orange, and strawberry taste as amazing as they look, and they couldn't be easier to make. Who's ready for a frozen treat?
At my house, summer time means pool time. And we're in Florida, so it sure gets hot out there. My son is a bit of a popsicle addict.
I swear that kid eats at least two popsicle every day. (Don't judge me. :-D)
And boy and I glad I did it. First of all - look at that book cover. Could those pictures be any more gorgeous? Seriously, I am jealous of her food photography skills!
I chose to make her "Orange Sunrise" popsicles. Okay, I let my son choose. But he picked well.
These insanely delicious fruit popsicles are made with layers of mango, orange juice, and strawberry. I just love that pretty ombre effect.
How to Make these Fruit Popsicles
There are only four ingredients in this recipe, so it really doesn't get much easier. We had these popsicles made and in the freezer in about 10 minutes. And that's with the "help" of a four year old, if you know what I mean.
You'll need popsicle molds for this. I actually have one of those fancy Zoku popsicle makers, which I attempted to use for these, and failed miserably. I advise to stick with good, old-fashioned popsicle molds like these. They honestly work so much better and are cheap too!
Start off by pureeing chopped mango (I used frozen) and orange juice. Then pour that into the popsicle molds, filling them just about halfway.
Next puree some fresh strawberries along with a bit of honey. I actually used agave syrup to make a vegan version! Then simply pour the strawberry mixture on top of the mango layer, filling your popsicle molds the rest of the way.
Add your stick and freeze the popsicles! It will take up to four hours to freeze them completely.
Here's my little goofball enjoying his fruit popsicle.
Tips for Making Perfect Fruit Popsicles
- Pick up a set of inexpensive popsicle molds like these. They work so much better than the fancy popsicle making sets, and will last for years.
- To make this recipe vegan, just substitute agave syrup for the honey. If you don't care for agave, a simple syrup would work as well. (And if you haven't grabbed it yet - be sure to snag a copy of my free vegan substitution cheat sheet. It's packed with handy tips to vegan-ize any recipe.)
- After pouring the second layer into the popsicle mold, use the stick to gently push the two layers together a bit. It will help the popsicle stay together, and create that cool ombre effect.
- When taking the popsicles out of the molds, it helps to run them under warm water for a few seconds.
Get the Popsicle Cookbook
And if you love this recipe as much as I do, consider picking up a copy of Sarah's For the Love of Popsicles cookbook.
It's jam-packed with delicious popsicle recipes in flavors like Horchata, Upside-Down Pineapple, Ginger Pear, and Oatmeal Cookie.
There's even a whole chapter of boozy popsicles with flavors like Mojito and Watermelon Daiquiri. (I guess you know what I'm making next!)
You can grab a copy on Amazon here.
- Popsicle Molds
- 1 cup mango chopped, fresh or frozen
- ½ cup orange juice divided
- 2 tbsp honey divided, or agave syrup
- 1 cup strawberries quartered, fresh or frozen
- Blend the mango, ¼ cup orange juice, and 1 tbsp of honey (or agave syrup) until smooth.
- Pour the mango mixture into the bottom half of your popsicle molds.
- Rinse the blender. Blend strawberries and 1 tbsp honey (or agave syrup). Pour into the popsicle molds, leaving just a little space at the top for the popsicles to expand.
- Use a popsicle stick to gently push the red and orange layers together, creating the ombre effect.
- Insert popsicle sticks and freeze for four hours. Remove from the molds, and enjoy.