Mango Popsicles are a creamy frozen treat made with sweet ripe mango, silky mascarpone cheese, and a touch of raw honey and lime. Everything goes into the blender at once; no refined sugar needed. Ten minutes of hands-on time, and the freezer does the rest.
Mango and creamy mascarpone are one of my favorite pairings for hot weather. This version leans into mascarpone's naturally rich texture for an extra-creamy frozen treat. If you prefer a dairy-free popsicle, my kiwi fruit popsicles and avocado ice pops are two good options. Let's make them!
Why You'll Love This Recipe
- Effortlessly creamy: The mascarpone does the heavy lifting, so you get a smooth, rich texture straight from the freezer with zero fuss.
- Only 6 ingredients: Just mango, mascarpone, sour cream, lime, honey, and salt.
- Naturally sweetened: Raw honey and ripe mango provide all the sweetness; no refined sugar needed.
- Make-ahead friendly: These keep beautifully in the freezer, so you can have a batch ready whenever the craving hits.
- Kid- and grown-up-approved: Bright, tangy-sweet mango flavor that appeals to the whole family.
Ingredients & Notes
- Mascarpone cheese: Use it at room temperature so it blends into a completely smooth, lump-free consistency. Any high-quality brand works well here, similar to what I use in my No-Bake Mascarpone Tart.
- Sour cream: Adds a gentle tang that balances the mango's sweetness and keeps the mixture from tasting one-note. Full-fat gives the best texture. Use up the rest in my anchovy bruschetta recipe.
- Mango: Use a ripe, sweet mango for the best flavor and natural sweetness. It should give slightly to gentle pressure. If you're stocking up, grab extra to make my Mango Avocado Salad.
- Lime juice: Brightens the whole mixture and keeps the sweetness in check. Freshly squeezed is best.
- Lime zest: Just the outer green peel, no white pith, for a fragrant citrus note that carries through the freeze.
- Raw honey: The main sweetener. It blends in easily at room temperature and pairs naturally with mango.
- Salt: Just a pinch to round out the sweetness and make the mango flavor pop.
How To Make It
Step One - Add the mascarpone cheese, sour cream, mango cubes, lime juice, lime zest, raw honey, and salt to a high-speed blender.
Step Two - Blend on high until completely smooth and no streaks of mascarpone remain, scraping down the sides once if needed.
Step Three - Set out a 6-cavity ice pop mold, depending on the size of the mold you're using. Divide the mixture evenly among the mold cavities, then insert a popsicle stick into the center of each one.
Step Four - Transfer the mold immediately to the freezer and let the popsicles set for at least 2 to 3 hours, or preferably overnight for the firmest texture.
Top Tips
- Use a ripe mango: An underripe mango is more fibrous and less sweet, which affects both the texture and flavor of the finished popsicle. Use a delicious, sweet one like in my Chocolate Mango Smoothie.
- Tap out air bubbles: After filling the molds, gently tap them on the counter a couple of times to release trapped air for a smoother finished pop.
- Freeze overnight when you can: They technically set in 2 to 3 hours, but an overnight freeze gives a firmer texture.
Variations & Substitutions
- Swap the honey: No problem using maple syrup instead of raw honey for a slightly different, still naturally sweet flavor.
- Lighter version: Greek yogurt works just as well in place of the sour cream if you want a tangier, slightly lighter pop.
- Add fresh herbs: A few torn mint or basil leaves blended in add a lovely fresh, aromatic twist.
- Citrus swap: Feel free to use lemon juice and zest instead of lime for a slightly different citrus note.
- More mango flavor: You can bump the mango up to 400 to 450 grams and keep the lime juice at 2 tablespoons so the fruit really comes through. Reach for a naturally fiberless variety like Ataulfo (also sold as Honey or Champagne mango) and blend for an extra 30 seconds, since more mango can bring out a slight stringiness. Taste before freezing and drop the honey to 3 tablespoons if your mangos are very sweet.
Storage
Once set, keep the popsicles in their molds or transfer them to an airtight container or freezer bag, separating layers with parchment paper if stacking. They'll keep well in the freezer for up to 1 month.
More Frozen Treats To Make Next
Made this? Tell me how it went in the comments and leave a star rating below. I love to hear from you. And don't forget to subscribe to my monthly newsletter! - Mariska
📖 Recipe
Mango Popsicles (Creamy Mascarpone, 6-Ingredient Frozen Treat)
Mariska RamondinoEquipment
- 1 popsicle mold 6-cavity
Ingredients
- 8 ounces mascarpone 225 grams
- 2 tablespoons sour cream
- 2 cups mango chunks, fresh or frozen 300 grams
- 2 tablespoons fresh lime juice
- ½ teaspoon lime zest
- 4 tablespoons raw honey
- 1 pinch of sea salt
Instructions
- Place all the ingredients in a high-speed blender.8 ounces mascarpone , 2 tablespoons sour cream, 2 cups mango chunks, fresh or frozen, 2 tablespoons fresh lime juice, ½ teaspoon lime zest, 4 tablespoons raw honey, 1 pinch of sea salt
- Blend on high until completely smooth and no streaks of mascarpone remain, scraping down the sides once if needed.
- Set out a 6-cavity ice pop mold, depending on the size of the mold you're using. Divide the mixture evenly among the mold cavities. Gently tap them on the counter a couple of times to release trapped air for a smoother finished pop.
- Immediately store in the freezer for at least 2 to 3 hours to set (preferably let it sit overnight).
- Release the individual popsicles from the mold when ready to enjoy one.
Notes
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
Mariska Ramondino says
If you are a mascarpone lover like us, you will love these mango pops. Enjoy!