These mango raspberry popsicles are everything you want in a summer treat: they’re fun, creamy, delicious and refreshing! They also happen to be made with fruit and yogurt which, compared to ice cream and most sugar-loaded popsicles, makes them pretty healthy! The fact that the recipe is super easy to make too means my freezer stocked with these all summer long!
WHY MAKE HOMEMADE POPSICLES
It’s almost June which means it’s time for some frozen treats! You can buy popsicles at the store, but I definitely prefer making my own! It’s a fun and creative thing to do with or without kids. Nothing beats the feeling of taking them out of the mold to see how they turned out and then getting to eat your creations!
Homemade popsicles are also healthier than most store bought popsicles. You can fill them with fruit and yogurt and add as much of whatever natural sweetener you prefer. Plus they don’t have any artificial coloring/ingredients.
This is my second popsicle recipe so far this summer. I made these yummy, super healthy Fruit Yogurt popsicles last week. They’re similar to this recipe but don’t have any cream cheese and have more of a swirl to them!
HOW DO I MAKE HOMEMADE POPSICLES?
I use this popsicle mold to make my popsicles. It comes with popsicle sticks and makes making popsicles at home very easy!
You’ll also need either a blender or food processor to puree the fruit and combine the yogurt and cream cheese. I find the food processor easier for this recipe because it’s easier to scrape the yogurt mixture out of instead of a blender.
INGREDIENTS FOR THESE FRUIT YOGURT POPSICLES
- Raspberries: fresh or frozen
- Mango: fresh or frozen
- Greek yogurt: preferably vanilla which will add flavor. It’s pretty neutral color-wise too which I like because it allows the colors of the fruit to really pop! Also, I prefer full-fat since it makes the popsicles creamier.
- Cream cheese: Only need a little, but it adds to the creaminess and richness of the popsicles.
- Sweetener: Use honey, maple syrup, or sugar. I used honey and loved it! Add sweetener to taste. I recommend about 2-3 tablespoons.
MORE ABOUT THE FRUIT
FRESH OR FROZEN
I was planning to make my popsicles with fresh mango, but honestly wanted to eat the mango as is! I went with frozen fruit and it worked just fine!
If you have some really yummy fresh fruit that you want to enjoy as is, definitely try using frozen for this recipe! If you do use fresh fruit such as freshly picked strawberries, make sure to use the ripest possible.
Feel free to change the type of fruit to what you like/have. I love the colors and flavors of the raspberry and mango together. If you like mango, I would suggest keeping it because in addition to color and flavor, it makes the popsicles even creamier!
HOW TO MAKE THE POPSICLES
To make the popsicles, follow these easy steps:
- Blend the cream cheese, yogurt and sweetener.
- Puree the mango.
- Puree the raspberries.
- Add half the cream cheese-yogurt mixture to the raspberries and half to the mango. Test the sweetness. Add more sweetener if desired.
- Spoon/pour the mixture into the popsicle mold. Wipe off any spills and let them freeze for 4-6 hours.
I hope you enjoy making and eating these mango raspberry popsicles as much as I did! They’re easy and fun to make and are super creamy, fruit-filled and delicious! The perfect colorful treat to help you cool down this summer!
FOR MORE DELICIOUS FRUIT DESSERTS, CHECK OUT MY:
- No Churn Raspberry Roasted Strawberry Ice Cream
- Roasted Strawberry Crumb Bars
- Blueberry Cream Cheese Pound Cake
Mango Raspberry Popsicles
- 2 cups mango peeled, pitted and cubed
- 2 cups raspberries
- 1 cup vanilla Greek yogurt
- 3 ounces cream cheese room temperature
- 2-3 tablespoons honey maple syrup or sugar
- Pulse the chopped mango in a blender or food processor until pureed. Pour into a small bowl.
- Rinse the blender or food processor and puree the raspberry. Pour into a small bowl. Rinse blender or food processor again.
- Pulse the yogurt, cream cheese and sweetener of your choice in a blender or food processor until combined and smooth. Stir half of the mixture into the pureed mango and the other half into the pureed raspberry. You may wish to add a bit more sweetener to the raspberry-yogurt mixture as raspberries can be a bit more tart than the mango.
- Spoon the mixture into the popsicle molds. as you like. You can make some all raspberry and with a little mango or vice versa. To make the block design, alternate pouring two tablespoons of one flavor. Place the cover on and sticks inside and freeze 6 hours or overnight. When ready to serve. run the molds under hot water for about 20 seconds or leave them out at room temperature for about 5 minutes to make it easier to remove them. Enjoy!
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
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