Mango-strawberry ice pops

Ingredients

• Not specifiedStrawberries
• Not specifiedMango
• A splash; amount not specifiedOrange juice

Instructions

1. 1

   Blend strawberries

   Blend the strawberries with a splash of orange juice using an immersion blender or a jug blender until smooth. Pour the mixture into a jug.

2. 2

   Blend mango

   Make the mango smoothie in the same way as the strawberry smoothie, blending the mango with a splash of orange juice until smooth.

3. 3

   Layer the moulds

   Fill the ice-pop moulds one-quarter full with strawberry smoothie. Add mango smoothie until each mould is halfway full, then repeat the strawberry and mango layers once more.

4. 4

   Add the sticks

   Once the moulds are filled, put on the lid and insert the wooden sticks.

5. 5

   Freeze until firm

   Freeze the ice pops for about 5 hours. Making them the day before helps ensure they are fully frozen when you serve them.

What are mango-strawberry ice pops?

These are frozen fruit purées set on sticks, with separate layers of strawberry and mango. The recipe is listed as Dutch cuisine, though it uses a straightforward fruit-and-freezer method rather than a specialised regional technique.

The alternating layers make each pop colourful and let both fruits come through. Blending each fruit separately keeps the flavours distinct.

Choosing the fruit

Strawberries: Use ripe berries and remove their green tops before blending. Very juicy fruit may make a softer mixture, but it will still freeze in the moulds.

Mango: A ripe mango is easier to blend smoothly and gives the second layer its sweetness. Remove the skin and stone before blending.

Getting smooth layers

Blend separately: Purée the strawberries and mango in turn, adding orange juice as directed. Scrape down the blender if pieces remain, then blend again until the mixture looks even.

Layer carefully: Pour each fruit mixture slowly into the moulds so the quarter-full and halfway marks are easy to judge. The recipe repeats both layers once.

Freezing and setting

Allow about 5 hours in the freezer, as stated in the method; the exact time can vary with the mould size and freezer. The pops should be solid through the centre before serving.

For a more reliable set, make them the day before. Keep the moulds level while they freeze so the layers stay in place.

Serving the pops

Run the outside of a mould briefly under cool water if a pop does not release easily, then pull gently on the stick. Avoid tugging hard, which can loosen the stick from the frozen fruit.

Serve straight away while firm. These pops also work as a light finish after a meal or as a cold snack on a warm day.

Balancing the plate

The fruit and orange juice provide most of the carbohydrates, while the recipe contains no added fat or substantial protein. Exact nutrition depends on the fruit sizes and how much juice is used.

For a more filling snack, serve a pop alongside yoghurt or another protein-containing food; keep the pop itself unchanged.

Recipe notes & tips

• Use ripe fruit for a naturally sweet, smooth purée.
• Blend each fruit separately to keep the layers distinct.
• Pour slowly to avoid splashing the mould walls.
• Set the filled moulds on a level freezer shelf.
• Make the pops the day before if you want to be certain they are fully frozen.

Variations

• Strawberry-forward: Make the strawberry layer deeper and the mango layer thinner.
• Mango-forward: Increase the mango layer and reduce the strawberry layer.
• Citrus note: Add a little more orange juice while blending if the fruit needs help puréeing.
• Neat stripes: Pour smaller alternating amounts of each smoothie for more layers.
• Single-fruit pops: Use just one of the blended fruit mixtures to fill the moulds.

Common mistakes to avoid

• Overfilling at first: The method calls for strawberry to fill one-quarter of each mould before adding mango to halfway.
• Mixing the purées: Blend the fruits separately so their flavours and colours remain distinct.
• Using firm mango: Choose ripe fruit and blend until smooth to avoid a lumpy layer.
• Freezing too briefly: Allow about 5 hours, or make the pops the day before for a firmer set.
• Pulling hard to release: Briefly warm the outside of the mould with cool water and ease the pop out gently.

How to store

Keep the pops in their covered moulds in the freezer until serving. They are best eaten once fully frozen; if removed from the moulds, store them in a sealed freezer-safe container to limit freezer exposure.

Frequently asked questions