Mango Popsicles Recipe
Founder, MMA Farms — 3rd-generation Multan mango grower
Prep
10 min
Cook
None
Servings
8 popsicles
Calories
70
Ingredients
3 large ripe mangoes (Sindhri — about 450g pulp)
1/4 cup sugar or honey (optional with sweet Sindhri)
1/2 cup yogurt or coconut milk (optional — for creamy pops)
2 tablespoons lime juice
Popsicle molds and sticks
Instructions
Blend
Peel and chop mangoes. Blend until completely smooth. Taste — with Sindhri, you likely need no sugar at all.
Mix
For pure fruit pops: add lime juice and optional sugar, mix. For creamy pops: add yogurt or coconut milk and lime juice.
Pour
Fill popsicle molds, leaving 1cm at the top (liquid expands when frozen). Insert sticks.
Freeze
Freeze for at least 6 hours or overnight. To unmold: run warm water over the outside of the mold for 5 seconds.
Tips
Layered Pops
Pour mango puree halfway, freeze 2 hours, then add yogurt layer and freeze again. Creates beautiful two-tone popsicles.
Chunky Pops
Reserve some small mango cubes and drop them into the puree before freezing. They create lovely chunks of fruit throughout.
FAQ
How long do mango popsicles last?
In the freezer: 2-3 months. After that, ice crystals form and flavor degrades. For best quality, consume within 1 month.
Can I make these without molds?
Yes! Use small paper cups and insert wooden sticks after 1-2 hours of freezing (when partially set). Or use ice cube trays with toothpicks for mini pops.
More Mango Recipes
Keep the mango season going — try another favourite made with fresh, carbide-free Pakistani mangoes.
Every variety has finished for the year
Pakistani mango season runs mid-June through September, and this year's crop is done — we would rather say so than take an order we cannot pick. Join the list and we will message you the moment next season's harvest dates are confirmed, before general ordering opens.