Raspberry Mango Ice Pops

Bright, fruity and fun to eat, these raspberry mango ice pops are a simple, refreshing treat that’s perfect for hot summer days.

These Mango Raspberry Layered Popsicles are as fun to eat as they are to look at. Made with real fruit, they’re a simple and vibrant treat that’s perfect for hot days.

The mango layer is smooth and tropical, while the raspberry layer adds a bright, tangy contrast that balances the sweetness beautifully. Freezing them in layers gives you that eye-catching two-tone effect, but the real payoff is in the flavour.

They’re easy to prep, fun to pull out of the freezer, and always a hit with kids and adults alike.

Ingredients & Substitutions

• Mango – Naturally sweet and creamy, mango forms the smooth base of the bottom layer. Fresh or frozen both work well.
• Orange juice – Helps blend the mango into a pourable texture and adds a hint of citrus brightness. Peach or mango nectar works really well too if you have some on hand!
• Honey or maple syrup – Optional; adds a little extra sweetness depending on how ripe your fruit is.
• Raspberries – Bring a bold, tart contrast to the mango. Their vibrant colour makes the top layer pop.
• Lemon juice – Enhances the raspberry flavour and balances the tartness.
• Greek yoghurt or coconut cream – Optional; adds creaminess to the raspberry layer and softens the tang. You can also use heavy whipping cream instead too! Avoid using milk though as the water content will make the layer icy.

Looking for More Frozen Treats?

Check out more of my favourite frozen dessert recipes!

This recipe for egg-free Vanilla Pudding Pops is full of cool creamy flavour, perfect for a hot summer day!

Just 3 simple ingredients and you can freeze up the taste of sunshine with this super easy blender peach ice cream recipe!

These super delicious and healthy Watermelon Kiwi Popsicles are made with only 3 ingredients! Kids will love these fun & cute treats!

Raspberry Mango Ice Pops

Yields: 8 Ice pops | Prep time: 15 Minutes | Freeze time: 4-6 Hours

Ingredients:

For the mango layer:

• 2 cups Mango chunks (fresh or frozen)
• ¼ cup orange juice
• 1–2 tablespoons honey or maple syrup (optional, to taste)

For the raspberry layer:

• 1½ cups raspberries (fresh or frozen)
• 2 tablespoons lemon juice
• 1–2 tablespoons honey or maple syrup (optional, to taste)
• 2 tablespoons Greek yoghurt or coconut cream (optional, for creaminess)

Directions:

1. Make the mango layer:
   In a blender, combine mango chunks, orange juice, and sweetener if using. Blend until smooth. Taste and adjust sweetness.
2. Fill moulds halfway:
   Pour the mango mixture into popsicle moulds, filling each about halfway. Freeze for 30–60 minutes, until just firm enough to hold the next layer.
3. Make the raspberry layer:
   Blend raspberries, lemon juice, and sweetener. For a creamier texture (and to soften the tartness), add yoghurt or coconut cream and blend until smooth.
4. Add raspberry layer:
   Pour over the mango base in each mould. Insert sticks and freeze 4–6 hours or overnight until fully set.
5. Unmould and serve:
   Run the moulds under warm water for a few seconds to easily release the popsicles.