These Mango Popsicles are the perfect refreshing treat for summer hot days. Only 3-ingredients require, done in a few minutes and for extra treat and crunch, dipped in white chocolate.
“I love mango so much mommy, I think it’s my favourite fruit,” my daughter tells me the other day. Even though she couldn’t really decide in between mango and watermelon, 🙂 I think she’s got a pretty good choice for her favourite fruit, because I would probably go for mango too 🙂 What is your favourite fruit?
Mango, the yummiest fruit of all!
Mangoes are juicy stone fruit from numerous species of tropical trees belonging to the flowering plant genus Mangifera, cultivated mostly for their edible fruit. The majority of these species are found in nature as wild mangoes. There exists around 500 varieties of mango. Here in Canada we can mostly find these two kinds:
- Ataulfo mango – also called young yellow baby, vibrant yellow Ataulfo with a sweet and creamy flavor is every mango lover’s absolute favorite. Ataulfo has smooth, firm flesh with no fibers making it easier to use in salads or just consume on its own. This kind of mango is small and oval in shape. Ataulfo is primarily grown in Mexico.
- Kent mangos -feature a sweet and delicious taste which is further enhanced by their juicy flesh which has a limited number of fibers. Due to their texture and flavor, Kent mangos are ideal for juicing and drying and also find uses in baking.the Kent mango is largely produced in Mexico, Ecuador and Peru.
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We can get mangoes all year round in local grocery stores. But if you can’t find it in your store, I am sure you can find already mango in frozen section. These frozen Popsicle were made out of frozen mangoes to simplify the whole process.
Which popsicle mold or container to use
I have been using for ages simple pops mold or forms from Walmart or dollar store and let me tell you, they never lasted long. First because they were made out of plastic, second most of them were made in one piece plastic. So when I wanted to take out one popsicle or two, the whole tray had to go out of freezer and under running warm water, which caused water spilled inside the tray….well messy situations 🙂
Third reason, I wanted to have beautifully looking pops on my pictures 🙂 So I browsed internet and spotted this pops mold on Amazon. This mold is stainless steel, durable, comes in individual containers, has a cute tray, few little cleaning accessories and spare parts and it’s working well for me so far. Ice cream freezes quicker in the stainless steal containers, then in plastic molds.
How to make mango popsicles
So first step: wash well all your pop molds and the fruit (mango if you use fresh one). Then second step is, that we will pop all ingredients into the blender; frozen mango and sweet condensed milk & puree until smooth. Get ready your pop molds and pour the mixture in each popsicle container. Dip in the wooden stick with cover.
Hop these in the freezer and wait for approximately 3-4 hours, if you are using stainless steel pop containers. If you are using plastic one, it can take up to 7-8 hours.
White chocolate cover
Now it’s time for white chocolate. Melt a ration of 2 parts of chocolate : 1 part of coconut oil in microwave. On how to microwave properly chocolate see this post. Once the chocolate is melted, we have to wait for the chocolate to cool down, is called tempering.
If you would dip the popsicle in white chocolate in high temperature, the popsicle will melt and the white chocolate might thicken too quick, become hard to work with, or even scorch. Which means, that you have to bring the chocolate to certain heat; 115 degrees Fahrenheit (46 C) and then to cool it down to 90 F (32 C), while stirring .
Once your chocolate is back to 32C and less, you can start the dipping. Go quick, because even 32C is hot and it will melt the pops in no time 🙂 If you will have difficulties to dip the pops in chocolate, you can also lay down the pops on baking sheet and pour the white chocolate over with small spoon, this is what i did with few of my mango pops. Place dipped pops on baking sheet and freeze for another 1 hour or until you are ready to serve these delicious pops!
More refreshing recipes
- NO BAKE BLUEBERRY CHEESECAKE BARS
- HOW TO MAKE MANGO SHERBET IN VITAMIX
- EASY NO CHURN STRAWBERRY ICE CREAM
- MATCHA GREEN TEA NO CHURN ICE CREAM
- NO CHURN VEGAN COCONUT ICE CREAM
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MANGO POPSICLES DIPPED IN WHITE CHOCOLATE
- Popsicle mold
Mango pops base
- 2 cups (450 g) frozen mango you can also use fresh mango
- 2 tbsp (38 g) sweet condensed milk
- 1 tsp lime or lemon juice
White chocolate cover
- 2/3 cup (150 g) white chocolate chips
- 1/3 cup (78 ml) refined coconut oil
Mango pops base
- Place all the ingredients for mango pops base into a food processor or blender and blend until smooth. You may need to stop in intervals and scrape down the sides, if using frozen mango. Make sure all the mango pieces are well blended, and the consistency is smooth.
- Get ready the popsicle molds and pour the smooth mango purée in each Popsicle container. Stick in the wooden stick with cover. Freeze for approximately 3-4 hours. With stainless steel pop containers, it will freeze faster. If you are using plastic one, it can take up to 7-8 hours.
White chocolate cover
- Heat white chocolate chips in a microwavable bowl or cup in 20 second intervals until melted, stirring well with spoon in between each time. It might take up to 3 times, until the chocolate is melted. All depends on the chocolate you are using. Add coconut oil to the melted chocolate and stir until it is completely smooth and combined.
- You can now use two methods, how to cover mango popsicles in white chocolate. You can either dip the mango popsicles in the white chocolate, this will require perfectly frozen popsicles (freeze overnight) and dip quickly the popsicle in the white chocolate. Or you can lay flat the pops on a baking sheet and pour the white chocolate over with a small spoon.
- Place dipped pops on a baking sheet and freeze for another 1 hour, or until you are ready to serve these delicious pops!