These mango popsicles are super easy to make and have some of my favorite flavors in them. I combine them with rhubarb but depending on the season you can simply use only the mango. The perfect hot summer day treat!

Mango popsicles

Mango popsicles

If there is one fruit that screams summer for me, it is definitely the all mighty mango. I just love the flavor of anything mango and these easy mango popsicles are the perfect summer snack. You can make them with the rhubarb as I did here, but if the rhubarb season is gone you can either use frozen rhubarb or just go with only the mango. The good thing about mango is that you can easily buy it as mango chunks from the freezer. Those tend to be a lot cheaper, but if you have fresh mangoes that obviously works equally well.

Other than the mangoes and the rhubarb you need only a few other things for this mango popsicle recipe. Mango is pretty sweet all on it’s own, but remember that freezing takes away some of the sweet flavor. So in order for the homemade popsicles to be as delicious as you want them to be I add a bit of sugar water to the mango mixture. You can also add some maple syrup instead. That’s easier and will work equally well.

Mango popsicles with rhubarb

​Popsicle molds

Now for the popsicle molds I like to use silicone popsicle molds. I’ve actually made this in really old regular molds and getting them out is a small drama. It just takes too long and rinsing them in warm water helps but still takes too long for my liking. Since discovering the silicone popsicle mold I’ve not used anything else.

Other than the popsicles you might need some lemon juice as sometimes fresh mango can be so sweet that it needs just a little bit of freshness to really shine. I like to prepare these popsicles in a high-speed blender as that gives the best and smoothest result. A food processor will also work, but if you do use the rhubarb it might still have some of the typical rhubarb strands. Which is fine but I like mine to be smooth.


Obviously for the healthy popsicles you’ll need ripe mangoes. How much sugar or sugar water you’re going to add depends on the sweetness of the mangoes. If you want more creamy mango popsicles you can add some coconut milk, almond milk or heavy cream to the mangoes. For a little extra sweetness you can use a touch of honey which you add to the mango puree once you’ve blended it. I like the fresh mango flavor but it can be a bit in need of something else. Orange juice or lemon juice might be all it needs. If you do use the rhubarb that will add a bit of freshness as well. The tropical flavor of the mango popsicles is absolutely perfect for a hot day!

mango popsicles

Additions and variations

In the basis the popsicles don’t need much more than one or two basic ingredients but if you make your own popsicles, you might want to change things up for your homemade mango popsicles. Other than sweet mangoes you can add some coconut water for an even more tropical flavor. If you don’t have a popsicle mold, you can make perfectly good mango ice pops in paper cups. Once frozen you just tear away the paper cups and you have perfect simple mango popsicles. 

I like combining the mango popsicles with strawberries sometimes. 

You can use frozen mango cubes as I mentioned before. That is usually cheaper than fresh mangoes and you can be sure that ripe mangos are used for the cubes. There are many different variety of mango and each will have a different flavor. The good thing about popsicles in general is that it cannot be easier to vary in flavor. Homemade ice pops are a healthy and super easy for frozen treats. 

You can find the full explanation of how to make this perfect summer treat in the recipe card.

More popsicles

Mango popsicles

Mango popsicles with rhubarb

5 from 1 vote

The perfect start of summer are these delicious and sweet mango popsicles with rhubarb
Decorative clock showing preparation time
Prep time 10 minutes
Freezing time4 hours
Total time 4 hours 10 minutes

6 popsicles


  • 3 mangoes ripe ones!
  • 1 lemon juice


  • 2 tablespoons vanilla yogurt

Rhubarb (if using)

  • 500 g rhubarb
  • 100 g sugar or more if the rhubarb is particularly tart

How to make the mango popsicles

  • Clean and peel your mango, remove the stone and cut into chunks and put into a blender. If there is not enough moisture to keep the high speed blender or food processor going, you can add a little bit of vanilla yogurt or orange juice to get it going. Water would also work! Once pureed, taste and add lemon juice or any sweetener if you need to.
  • If your using the rhubarb: First cut the rhubarb into chunks, and put them in a big enough saucepan. Add the sugar and about 1/2 cup of water to get it going. Put it on the stove, bring to the boil and once boiling, turn down the heat, put the lid on and leave to simmer for about 10 minutes or until the rhubarb is soft enough. Leave to cool
  • Put the rhubarb also through a high speed blender so you're left with a smooth puree.
  • Take your popsicle moulds and pour the mango in first. Leave some space to add the rhubarb on top. You can mix it in carefully with a wooden skewer or leave as is.
  • Set in the fridge for at least 4 hours or preferably overnight.


Please note that the nutritional value contains the entire quantity of sugar syrup. You will likely only add a bit of this into the popsicles.

Nutrition Information per portion

Calories: 155kcal | Carbohydrates: 39g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Cholesterol: 0.3mg | Sodium: 9mg | Potassium: 454mg | Fiber: 4g | Sugar: 33g | Vitamin A: 1212IU | Vitamin C: 54mg | Calcium: 99mg | Iron: 0.5mg


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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Simone van den Berg

Food blogger from the Netherlands. Loves good food. Likes to create healthy and easy recipes for daily use, but also loves the occasional sweet dish. Lives in the Netherlands with her two cats; Humphrey and Buffy. Profession: Food photographer, food blogger, recipe developer and nutritionist