Mango, Kiwi and Raspberry Popsicle Recipe

Hot summer’s day? No problem — cool off with these colorful, homemade frozen fruit pops made from pureed fresh mango, kiwi, and raspberries. They’re naturally refreshing, easy to make, and perfect for warm afternoons, backyard parties, or a healthy snack for kids and adults alike.

Frozen Mango, Kiwi & Raspberry Fruit Pops

These pops showcase the bright, natural colors and clean flavors of fresh fruit. The recipe is flexible: use any ripe fruit you like, adjust the sweetness to taste, and choose molds or small cups you already have at home. A simple syrup helps the purees blend and freeze with a smoother texture, but you can omit it or substitute a preferred sweetener if your fruit is already very sweet.

A few extra photos below show the pops at different stages and how pretty they look when layered. Use plastic cups, paper cups, or reusable popsicle molds depending on what’s convenient. If you don’t have molds, 5 oz disposable cups work great — just insert sticks after partially freezing.

Recipe Overview

Yield: 4 pops • Serving size: 1 pop

Prep time: 15 mins • Quick cook for syrup: 5 mins • Total time (including freezing): about 6–8 hours or overnight

Ingredients

9 tbsp water
2 tbsp sugar (optional — adjust to taste or substitute with a preferred sweetener)
5 oz kiwi, peeled (about 2–3 medium kiwis)
6 oz mango, peeled (about 1 medium mango)
6 oz fresh raspberries

Instructions

Make a simple syrup: combine the water and sugar in a small saucepan and bring to a boil. Let the mixture boil gently for about 4–5 minutes until the sugar dissolves completely. Remove from heat and let cool slightly.
While the syrup cools, prepare the fruit purees. Working one fruit at a time, puree the kiwi, mango, and raspberries separately in a blender or food processor until smooth. If you prefer small seeds removed from raspberries, you can strain the puree through a fine mesh, though this is optional.
Divide the cooled simple syrup evenly among the three fruit purees and stir to combine. Taste each puree and adjust sweetness if needed.
Layer the pops: pour the kiwi mixture equally into four small 5 oz cups (or into the bottom of your popsicle molds). Place the cups or molds in the freezer and freeze for about 1 hour so the first layer firms up.
After the kiwi layer has set, add an even layer of the mango puree on top and return to the freezer for about 20 minutes to firm slightly.
When the mango layer is partially frozen and stable, insert popsicle sticks into each cup or mold. Freeze for at least 2 hours to ensure the sticks stay upright and the layers hold together.
Finally, add the raspberry puree on top and freeze overnight or at least 4–6 hours until fully frozen through.
To unmold, run the outside of the cups or molds briefly under warm water for a few seconds to loosen the pops, then gently pull them out by the stick.

Tips and Variations

Sweetness: If your fruit is very ripe and sweet, you can skip the sugar and use plain water or a splash of fruit juice to thin the purees as needed.
Texture: Blending the fruit very smoothly yields a creamier texture. For a chunkier popsicle, pulse the fruit less so you retain small pieces.
Molds: Reusable popsicle molds create clean shapes and are easy to store. Disposable cups with sticks are a budget-friendly option and work just as well.
Flavor swaps: Substitute or add strawberries, blueberries, pineapple, or peach depending on seasonality and preference.
Seed-free raspberries: If you want a seedless finish, press the raspberry puree through a sieve before pouring the top layer.

Storage

Store pops in an airtight container or wrap individually in plastic wrap to prevent freezer burn. They will keep best for up to 2–3 weeks for optimal flavor and texture.

Nutrition (approximate per pop)

Calories: 91.5 kcal • Carbohydrates: 22 g • Protein: 1 g • Fat: 0.5 g • Fiber: 4 g • Sugar: 11 g • Sodium: 1.8 mg

Final Notes

These frozen mango, kiwi, and raspberry pops are a simple, visually appealing summer treat made from real fruit. They’re adaptable, low in fat, and easy to prepare in larger batches for gatherings. Enjoy experimenting with layers, flavors, and presentation — they make a bright and healthy dessert option anytime the weather turns warm.