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Pineapple Mango Popsicles

For the ultimate refreshment and crushed pineapple dessert, you’ll love this Pineapple Mango Icy Poles Recipe! A perfect blend of pineapple, mango and coconut to cool you down on those hot summer days!

Mango icy pole stacked on top of more popsicles sprinkled with crushed ice.

Pineapple Mango Icy Poles Recipe

The essence of summer is these pineapple mango icy poles, a delightful fusion of juicy pineapple, ripe mango, and refreshing coconut water.

Amid the scorching summer heat, these popsicles emerge as a blissful retreat, melding sweetness with a hint of the tropics in every bite.

Crafting popsicles is a breeze. Imagine returning from a sun-drenched adventure, longing for the quenching touch of a lemonade icy pole.

Whether it’s a leisurely day under the sun or a backyard gathering, these mango icy poles promise a refreshing pause, cherished by all who indulge.

How to Make Mango Icy Poles

A full and detailed recipe card is at the bottom of this post.

Blend Ingredients: Place pineapple, mango, and coconut water into a high-speed blender. Blend until smooth.

Fill Moulds: Evenly distribute the mixture into a 6-hole popsicle mold.

Insert Sticks: If your mold includes sticks, insert them now. For wooden sticks, first freeze the moulds for 1 hour and 30 minutes, then insert the sticks.

Freeze: Continue freezing for an additional 4-6 hours, or ideally, overnight.

Unmould: To release the icy poles, immerse the mold in warm water for a few seconds or run under warm water until they can be easily removed. Enjoy!

Expert Tips

  • Use Ripe Fruit: For the sweetest flavor, ensure your pineapple and mango are ripe before making your icy poles.
  • Mould Options: Experiment with different mould shapes for fun and variety.
  • Consistency Check: The mixture should have a pourable smoothie consistency; adjust with coconut water as necessary.
Mango icy poles stacked in a small tower.

Can I use canned pineapple or mango?

Yes, you can use canned fruits, but ensure they are drained well to avoid excess liquid.

Is there an alternative to coconut water for the icy poles?

Absolutely, if you’re not a fan of coconut water or don’t have it on hand, you can substitute it with regular water, fruit juice (such as orange or pineapple juice), or even almond milk for a creamier texture.

My icy poles are difficult to remove from the molds. Any tips?

Running warm water over the outside of the molds for a few seconds should help release the icy poles more easily. Avoid using hot water, as it may melt the icy poles too quickly.

Can I make these mango icy poles without a popsicle mold?

Yes, if you don’t have popsicle molds, you can use small cups or yogurt containers as molds. Cover them with foil and poke a popsicle stick through the center. The freezing time and method remain the same.

Pineapple and mango popsicles displayed on cake wire rack with ice crushed over top.

Storage Instructions

Store: In the freezer for up to 2 weeks. For the best texture, consume within the first week.

If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x

Pineapple mango icy poles on wire rack sitting on crushed ice.

Pineapple Mango Icy Poles

Samantha Pickthall
These Pineapple Mango Icy Poles are a perfect blend of pineapple, mango and coconut to cool you down on those hot summer days!
5 from 2 votes
Prep Time 15 minutes
Freezing Time 6 hours
Total Time 6 hours 15 minutes
Course Snack
Cuisine American
Servings 6 icy poles
Calories 45 kcal

Ingredients
 
 

  • 1 cup frozen or fresh pineapple, chopped into cubes thawed if frozen
  • 1 cup frozen or fresh mango, chopped into cubes thawed if frozen
  • 2 cups coconut water

Instructions
 

  • Blend Ingredients: Place pineapple, mango, and coconut water into a high-speed blender. Blend until smooth, adding more water if needed to achieve the right consistency.
  • Fill Moulds: Evenly distribute the mixture into a 6-hole popsicle mold.
  • Insert Sticks: If your mold includes sticks, insert them now. For wooden sticks, first freeze the moulds for 1 hour and 30 minutes, then insert the sticks.
  • Freeze: Continue freezing for an additional 4-6 hours, or ideally, overnight.
  • Unmould: To release the icy poles, immerse the mold in warm water for a few seconds or run under warm water until they can be easily removed. Enjoy!

Notes

  • Store: In the freezer for up to 2 weeks. For the best texture, consume within the first week.

Nutrition

Calories: 45kcalCarbohydrates: 11gProtein: 1gFat: 0.3gSaturated Fat: 0.2gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.05gSodium: 85mgPotassium: 276mgFiber: 2gSugar: 9gVitamin A: 314IUVitamin C: 25mgCalcium: 26mgIron: 0.4mg
Tried this recipe? Let us know how it was!

4 Comments

    1. Hi Hellen! Thanks so much! Where are you from? Here in Australia I got my popsicle mold from a store called General Trader (they don’t have an online store though). Unfortunately I lost the packaging for the molds but if you click this link here, that popsicle mold is the exact same one I use. I choose not to use the sticks it comes with. Instead I use regular wooden popsicle sticks that I picked up from a $2 shop! Hope this helps Hellen! x

      1. Hi Sam,

        Yes, I live in the Great Southland Downunder – about 3 1/2 hours from where you are in Melbourne. I’m so thrilled and thankful for your sharing of your gluten-free recipes and the passion that you have for food. I shall follow up on your site suggestions for the popsicle molds. Congratulations in all that you are doing Sam!
        Blessings
        Hellen

        1. Hi Hellen, thats wonderful! I hope you can hunt down your own set of popsicle moulds, especially in the hot summer we have coming! Thank you so much for your kind words, I hope to continue to inspire you with my recipes! Have you’re having a wonderful weekend! Sam x

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