These all natural Mango Popsicles are made with fresh mango, kiwi, and strawberry pieces for a delicious no sugar added fruit popsicle recipe.
Mango popsicles with strawberry slices and kiwi slices

Mango Popsicles

These Mango Popsicles are one of my family’s favorite frozen summer treats. They are all-natural popsicles made with no added sugar, just sweet mango, sliced kiwis, and summer strawberries. Make your own healthy, all natural fruit popsicles for a cool summer snack that is guilt free!

water being added to mango cubes for mango popsicles

What You’ll Need to Make Mango Popsicles:

Fruit – Mangoes are a must of course but you can add any other fruits to the mix that you like. For this recipe I used kiwi and strawberry slices but you could also add pineapple, blueberry, blackberries, raspberries…the possibilities are endless.

Water – Plain old tap water will do just fine but I like to use filtered water to keep my popsicle as fresh, and all natural as possible.

Blender – You can’t make these mango popsicles without a blender. A NutriBullet Blender is perfect for this. Add your fruit and water and blend everything until it is nice and smooth.

Popsicle molds – Now this is the fun part! I used standard plastic popsicle molds but you can also buy silicone popsicle molds, or fun shapes like this. I like to skip the plastic stick part of the popsicle and instead I go with old school wooden popsicle sticks. If you want to give it a try just fill your molds and skip putting the stick portion on. Let the popsicles freeze for about an hour and then insert the sticks and let them continue freezing until they are ready to eat.

How to Make Mango Popsicles:

  1. Place mango cubes and water in a blender and puree until smooth.
  2. Add fruit slices to popsicle molds and then fill with mango puree.
  3. Freeze for 3-4 hours or until solid.
  4. Run the popsicle molds under warm water until popsicles slide easily out of mold.

Al natural mango popsicle with kiwi slices

The thing about these fresh fruit popsicles is there is really no wrong way to do it. You can use mango straight from the store, that you cut and peel yourself, or you can use frozen mango pieces (no sugar added) that you can find in the freezer section of the grocery store. I started with frozen mango pieces. You can use fresh too but I like them already frozen because 1) it makes my life easier, peeling a mango can get messy! And 2) They freeze back up even faster :). I don’t know about you but my kids see the popsicle molds come out and they start asking “How much longer?”

A kiwi mango popsicle on a stick

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Servings: 6
Prep Time: 15 minutes
Total Time: 15 minutes

All Natural Mango Popsicles

These quick and easy all natural mango popsicles are mixed with fresh fruit slices for delicious dessert.
All Natural Mango Popsicles | Fruit popsicles are a great way to get your kids to eat more fruits and to stay hydrated in the summer. These all natural mango popsicles are mixed with kiwi and strawberry pieces for delicious no sugar added fruit popsicles. These beautiful mango kiwi popsicles and mango strawberry popsicles are going to be an awesome summer popsicle recipe for kids and adults!
Print Recipe
5 from 1 vote


  • 3 c Mango, cubed
  • 1 c Water
  • 2 Kiwi, peeled and sliced
  • 2 Strawberries, sliced


  • Place mango cubes and water in a blender and puree until smooth.
  • Add fruit slices to popsicle molds and then fill with mango puree.
  • Freeze for 3-4 hours or until solid.
  • Run under warm water until popsicles slide out of mold.
  • Enjoy!


Serving: 1popsicle, Calories: 50kcal, Carbohydrates: 15g, Protein: 1g, Sodium: 1mg, Potassium: 145mg, Fiber: 2g, Sugar: 13g, Vitamin A: 900IU, Vitamin C: 61.1mg, Calcium: 10mg, Iron: 0.2mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Cuisine: Dessert

This recipe was originally published on March 17, 2017. It was republished on June 26, 2019 with updated text.