These easy mango popsicles are a delightfully refreshing frozen treat made with only three simple ingredients. They’re perfect for hot summer days or anytime you want a little tropical flavor. Kid-friendly and loved by adults, these creamy frozen pops are quick to prepare and wonderfully satisfying.
I love a good popsicle. They bring out the child in me and are the perfect reason to relax with a tasty frozen treat. Ripe mango freezes into a sweet, bright flavor that feels indulgent but simple. Making homemade popsicles is fun and far more customizable than store-bought varieties.
Popsicles are an ideal summer dessert: every bite is both cooling and naturally sweet. This recipe requires just a few pantry staples and a popsicle mold, so it’s fast and accessible. The only real challenge is being patient while they freeze solid!
Ingredients
- 1 cup mango pulp – Use ripe mango blended into pulp, or canned sweetened mango pulp. If you use fresh puree, you may want to add a little sugar to taste.
- 1 cup cream cheese – Softened cream cheese helps thicken the mixture and gives a creamy, tangy balance.
- ½ cup heavy cream – Whipped to stiff peaks, heavy cream adds richness and a smooth texture. Coconut milk is an easy dairy-free substitute.
How to Make Mango Popsicles
Follow these simple steps to turn a few ingredients into creamy mango popsicles. Scroll to the recipe card below for ingredient amounts, nutrition, and servings.
- Whip the heavy cream. Beat the heavy cream until stiff peaks form, then transfer it to a clean bowl and set aside.
- Mix mango and cream cheese. In a separate bowl, beat the softened cream cheese with the mango pulp until the mixture is light and fluffy. If your mango pulp is unsweetened, add powdered sugar or another sweetener to taste.
- Combine and fold. Add some of the whipped cream to the mango–cream cheese mixture and stir to lighten it. Then gently fold in the remaining whipped cream, keeping the mixture airy.
- Fill molds and freeze. Spoon or pour the mixture into popsicle molds. Insert sticks and freeze until completely firm — usually several hours or overnight.
Variations and Tips
Customize these popsicles easily depending on what you have and your flavor preferences.
- Fresh mango: Use fresh mango chunks blended to pulp. Taste and add sweetener if needed.
- Natural sweeteners: Honey, agave nectar, or maple syrup are good alternatives to refined sugar.
- Different fruits: This template works well with strawberries, pineapple, blueberries, or mixed fruit blends. Try mango–strawberry or mango–pineapple combos.
- Add citrus: A splash of lime or lemon juice brightens the sweetness and balances flavors.
- Non-dairy options: Substitute coconut milk or almond milk for heavy cream for a dairy-free or lighter version.
- Stir in yogurt: Adding a few tablespoons of Greek yogurt gives extra creaminess and a boost of protein.
Common Questions
Are mango puree and mango pulp the same?
They’re similar but not identical. Puree is usually smoother and thinner, while pulp can contain small pieces or a thicker texture. Both work for this recipe, but if you use puree you may need to adjust sweetness and expect a slightly lighter texture.
Can I freeze this in a container instead of molds?
Yes. Freeze the mixture in a freezer-safe container for a semi-soft treat. Stirring every couple of hours while it freezes will help incorporate air for a creamier texture. You can also pour into cups, cover with plastic wrap, and insert sticks through the wrap.
When do I add the popsicle stick?
Insert sticks after filling the molds, making sure they’re centered so each popsicle freezes evenly and is well balanced.
Recipe
Mango Popsicles
Servings: 6 | Prep time: 15 mins | Total time: about 15 mins plus freezing
Ingredients
- 1 cup sweetened mango pulp (or fresh mango pulp, adjust sweetness)
- 1 cup cream cheese, softened
- ½ cup heavy cream (or coconut milk)
Instructions
- Whip the heavy cream until stiff peaks form. Transfer to a separate bowl.
- Beat the cream cheese with the mango pulp until light and fluffy. Add any sweetener if needed and mix well.
- Slowly fold in the whipped cream until fully combined and airy. Spoon the mixture into popsicle molds and insert sticks.
- Freeze until solid, then remove from molds and enjoy.
Notes
Nutrition estimates are approximate and assume six popsicles from this recipe. If you use mango puree instead of sweetened pulp, start with ½ cup powdered sugar and add to taste. Swap coconut milk or almond milk for a dairy-free version.
Originally published December 19, 2022. Revised and republished June 25, 2024.