Mango Popsicle Recipe – Paleta de Mango

Mango paleta in focus and purple shirt out of focus in the background.

These fresh mango popsicles are easy to make at home with just three ingredients. Packed with fiber, Vitamin C and delicious, these will be a new favorite!free ebook popular costa rican recipes

About Mango Paletas

Popsicles are the quintessential summer food- and in Costa Rica, it’s paleta season year-round! You can always find popsicles sold in grocery stores, pulperias and on the beach. A company called Los Paleteros is becoming increasingly popular as well, selling boutique popsicles throughout the country.

I love a good homemade popsicle- you can make these mango popsicles for under $3 a dozen. Plus, since mangos are naturally sweet, you don’t need much sugar, if any. Mangos are super healthy as well- not only do they aid in digestion (which we have a problem with around here), they are also full of Vitamin C and Vitamin A. Great for eyesight and your skin! 

This recipe is very simple- it uses raw mango, water and a bit of sugar. It’s a whole food, fresh fruit popsicle that I have zero guilt about serving to my kids! This recipe is also a great way to consume mango that is extremely ripe or almost bad- it’s sweeter so the popsicles are even more delicious! Plus, you are reducing food waste. A win/win!

Easy Homemade Mango Popsicle Recipe

Ingredients: 

  • 2 ripe mangos
  • 1.4 cup granulated sugar
  • 1 quart water
  • blender (does not have to be high powered)
  • popsicle molds (I’m obsessed with these!)

Instructions:

Peel and cut your fruit until you have mango chunks. If you don’t know how to cut a mango, this is a great how-to cut a mango video:

Place mango chunks, sugar and water into your blender and blend until smooth. You could also use a food processor here if you prefer. 

Pour the liquid into your ice pop molds and place in the freezer. If you are using popsicle molds, make sure to put the popsicle stick into each mold. Freeze until pops are solid- for me this is about 24 hours. 

Note- Depending on how ripe your mango is, you may not even need sugar. 

Additional Popsicle Recipes:

Substitutions

You can definitely use frozen mango for this recipe- I’d use about 2 cups. 

I have used canned mango too- you can even use the syrup and cut the quantity of water in half. Omit the sugar.

You can substitute any low or no-calorie sugar for the granulated sugar.

Finally- you substitute 1 cup of water for rum, vodka or other booze of your choice for a boozy popsicle.

Variations

In Costa Rica, we don’t always have popsicle molds, but that doesn’t stop us from making popsicles! We just make apretados by pouring the mango juice into a plastic bag, tying it shut, and freezing it. 

Mango paletas are very popular in Mexico and are often dipped in red chile powder or Tajin before serving.

Many recipes call for a bit of lime juice or lemon juice in the mix before freezing. I don’t usually do it, but you can!

Many people add powdered milk or coconut milk to make a creamy mango paleta. It’s almost like mango ice cream on a stick! 

Some people leave some chunks of mango to freeze and give the popsicle extra texture. 

Serving Suggestions

We eat these for breakfast after eggs and Gallo Pinto. We eat them for a morning snack with a cup of yogurt or some granola bars. We eat them for dessert after dinner. Seriously- there is no wrong time to eat a mango popsicle!

Our most popular Costa Rican recipes:

Printable Recipe

Yield: 12 popsicles

Easy Homemade Mango Popsicle Recipe

Two hands clasping a mango paleta.

These fresh mango popsicles are easy to make at home with just three ingredients. Packed with fiber, Vitamin C and delicious, these will be a new favorite!

Prep Time 10 minutes
Cook Time 12 hours
Total Time 12 hours 10 minutes

Ingredients

  • 2 ripe mangos
  • 1.4 cup granulated sugar
  • 1 quart water
  • blender (does not have to be high powered)
  • popsicle molds

Instructions

  1. Peel and cut your fruit until you have mango chunks.
  2. Place mango chunks, sugar and water into your blender and blend until smooth. Y
  3. ou could also use a food processor here if you prefer. 
  4. Pour the liquid into your ice pop molds and place in the freezer.
  5. If you are using popsicle molds, make sure to put the popsicle stick into each mold.
  6. Freeze until pops are solid- for me this is about 24 hours. 

Notes

Note- Depending on how ripe your mango is, you may not even need sugar. 

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Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 127Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 4mgCarbohydrates: 33gFiber: 1gSugar: 32gProtein: 0g

Please double-check this information with your favorite nutrition calculator.

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