Frozen Mango and Blueberry Pops

  • Serves: Makes 6 three ounce ice pops
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Variation: Frozen Peach Yogurt Pops

Helena from @brat_h_  on Instagram made these delectable fresh fruit pops, and she so generously shared her summer recipe with us here, to which this has been adapted from.

When mangoes and blueberries are in season, and if you have especially ripe ones, this frozen pop recipe is for you! But any ripe and seasonal fruit can be used instead, which makes this recipe so versatile. This one is dairy-free.
The riper the fruit, the less sweetener in the form of a simple syrup you will need, so add it to taste. 
The simple syrup helps prevent ice crystals from forming, so you will need some in the mixture.
I'm dedicated to posting recipes about ways to use too ripe fruit or that which is blemished or called ugly or misshapen. This helps prevent food waste and gives us ways to use fruit that could be destined for the trash because it does not meet beauty standards at the grocery store.
For more ugly produce recipes and information, join us my site, and Instagram feedIt's all about preventing food waste through creative recipes, such as this one, and educational tips.

For the Simple Syrup Recipe:
It is called simple for a reason - equal parts of water and sugar 

For the ginger simple syrup:
1 cup sugar
1 cup water
few small strips fresh ginger

For the lemon simple syrup:

1 cup sugar
1 cup water
few small strips fresh lemon peel

For the frozen mango and blueberry pops:
2 large ripe mangoes, peeled, pitted and cubed (around 1 cup pureed)
1 tablespoon of ginger simple syrup
juice of half a lemon

1 cup blueberries (around 1 cup pureed)
2 tablespoons of lemon simple syrup 

mint to taste, chopped
Ice pop molds


1. In a small saucepan bring water and sugar to a boil over medium heat, making sure sugar has dissolved.

2. Let it boil for a couple of minutes, then remove from heat and let cool completely before using.

3. After the liquid has boiled and has been removed from the heat, you can add flavor to the simple syrup by adding herbs or spices to it and let them steep until cooled and the flavor is infused.   
Here are some examples: lemon rind, mint, basil, cinnamon, star anise, rosemary, chilies, lavender,….( Think cocktails, lemonades, coffee,….). 

For ginger flavor, add a few strips of real ginger, not ground ginger. Strain before using.
For the lemon flavor, add a few strips of real lemon peel. Strain before using.

Simple syrups can be stored in the fridge in airtight containers for up to 6 months,  

1. In a blender, process the cubed mangoes, ginger simple syrup and lemon juice until smooth. Pour into a pitcher or container with a pour spout.

2. In a blender, pulse the blueberries and lemon simple syrup and lemon juice until almost smooth or smooth - your choice. Pour into a pitcher or container with a pour spout.

3. Evenly sprinkle chopped mint into the ice pop molds.

4. Fill the ice pop molds, starting with the mango mixture, and then alternating between the mango mixture and the blueberry mixture.

5. Using a long skewer or popsicle stick, reach down into the filled molds and lightly marble the mixtures together.

5. Clean up around the molds.

6. Cover and insert popsicle sticks.

7. Freeze for at least 4 hours or overnight before serving.

To unmold, dip molds in warm water until they easily release. Serve immediately.

The frozen pops can be stored in the freezer, wrapped individually in some parchment paper, in a plastic freezer bag.
The frozen pops keep for about 1 week.

Frozen Peach Yogurt Pops

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