These Strawberry Mango Layered Popsicles are sweet, juicy, and bursting with tropical flavour - plus, they look as good as they taste. With two vibrant layers of real strawberry and mango puree, they’re naturally bold in colour and full of fresh fruit flavour. A fun and refreshing way to cool down on a hot day.
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Why You'll Love This Recipe
These two-toned popsicles are as gorgeous as they are refreshing. Made with real fruit and naturally sweetened, they’re the perfect balance of tangy strawberries and sweet tropical mango - all in a beautifully vibrant, layered pop.
- Made with real fruit for bright, natural flavour
- Stunning layered look - perfect for summer parties or photos
- No artificial colours or flavours
- Easy to customise with your favourite fruits
Ingredients
- Coconut water – A light, hydrating base that blends easily and adds natural sweetness.
- Fresh strawberries – For a tart, fruity flavour and bright red colour in the first layer.
- Chopped mango – Adds natural sweetness and a creamy texture, plus vibrant colour contrast.
- Honey – A natural sweetener that helps create a softer, smoother texture when frozen.
- Lemon juice – Balances the sweetness and brightens the overall flavour.
See recipe card for quantities.
Easy Formula for Making Any Fruit Popsicle
Once you’ve got the hang of the basics, making your own fruit popsicles at home is super easy and endlessly customizable. Here’s a simple formula you can follow to create your own combinations using whatever fruit and liquid you have on hand:
🥥 1.5 Cups of Liquid
Start with about 1.5 cups of liquid to help your fruit blend smoothly and pour easily into molds. I love using coconut water - it’s naturally sweet, light, and hydrating. But you can also use fruit juice like apple, orange, or pineapple for extra sweetness, or even yogurt for a creamier texture.
🍓 3 Cups of Fruit
Add about 3 cups of fruit - fresh or frozen both work great. I prefer fresh, ripe fruit because it blends more smoothly and gives a fresher taste. But frozen fruit works really well too (and is often more convenient) - just thaw it first so it blends properly. Feel free to mix and match fruits to create your own flavor combos!
🍯 3–4 Tablespoons of Sweetener
Natural sweeteners like honey, maple syrup, or agave not only enhance the flavour but also help create a softer texture by lowering the freezing point. I usually start with about 3 to 4 tablespoons of honey, but adjust based on how sweet your fruit is.
🍋 1–2 Teaspoons of Lemon or Lime Juice
A splash of lemon or lime juice brightens the flavour and balances the sweetness of the fruit. It may seem like a small addition, but it really makes the flavours pop.
🔄 Blend and Taste Before Freezing
Once everything is in the blender, blend it all together until completely smooth. Give the mixture a taste before freezing - since freezing tends to mute flavours, your mixture should taste slightly sweeter and stronger than you’d want the final popsicle to be once it's fully frozen.
Instructions
STEP 1: First, add the Strawberry Layer ingredients into blender.
STEP 2: Blend ingredients until smooth. Taste and adjust as needed.
STEP 3: Pour mixture into popsicle molds, roughly halfway up.
STEP 4: Freeze for 1 hour or longer until mixture thickens.
STEP 5: Add Mango Layer ingredients into blender (rinse blender first).
STEP 6: Blend ingredients until smooth. Taste and adjust as needed.
STEP 7: Take popsicle mold (with Strawberry Layer) out of freezer, after 1 hour. Pour Mango mixture into popsicle molds to top off the Strawberry mixture.
STEP 8: Freeze for at least 6 hours (or overnight if possible.
STEP 9: Once frozen, run popsicle mold under warm water to loosen popsicles, then slide them out. Enjoy!
Storage and Equipment
You’ll need a good blender or food processor to get a smooth, even mixture. I love using my Vitamix for fruit popsicles because it’s powerful enough to blend everything down to a perfectly smooth texture (especially great if using frozen fruits). But if you're looking for something more budget-friendly, a Nutribullet works great too.
When it comes to popsicle molds, I personally prefer those made from silicone, like this one here (which is the one I use). The flexible silicone base makes it easy to push in to release the popsicles, which being sturdy enough so that it doesn't tip over easily. But if you don't have a mold, sticking popsicle sticks into paper cups, ice cube trays, or muffin tins can also work in a pinch too.
My recipe makes roughly 30 ounces of popsicle mixture, which fills 10 standard 3-ounce molds. If your mold is smaller or you’re making fewer popsicles, simply scale the recipe down to match the volume you need.
Store popsicles in a freezer-safe container or freezer bag for up to 2 to 3 months. Individually wrap popsicles in parchment paper to prevent sticking in the freezer.
Toasty's Tips
- Freeze the first layer for about 1 hour before adding the second - just enough to slightly thicken and firm it up to create separation of colours (so that the colours don't blend into each other).
- My recipe makes roughly 30 ounces of popsicle mixture, which fills 10 standard 3-ounce molds. If your mold is smaller or you’re making fewer popsicles, simply scale the recipe down to match the volume you need.
- Use Whole Fruit Instead of Juice. Blending whole fruit keeps the fibre, nutrients, and body intact. This makes your popsicles naturally sweet and gives them a thicker, creamier texture. Fruit juice on its own is much thinner and tends to freeze into a hard, icy block.
- Add a Bit of Sweetener. Natural sweeteners like honey, maple syrup, or agave don’t just enhance flavour - they also lower the freezing point, which helps your popsicles freeze softer and smoother. Even using naturally sweet, ripe fruit helps with this!
- Balance with a Splash of Citrus. Adding lemon or lime juice brightens the flavours and helps balance the sweetness. Just 1 to 2 teaspoons can make a big difference in how vibrant your popsicles taste once frozen.
- Use a Creamy Base for a Softer Texture. If you’re going for a creamy-style popsicle, using full-fat Greek yogurt or coconut milk adds richness and helps prevent that icy texture. The added fat content helps with mouthfeel and keeps things smooth.
- Always Taste Before Freezing. Freezing dulls flavours, so your mixture should taste slightly sweeter and stronger than how you want the final popsicle to be. Give it a quick taste and adjust sweetness, citrus, or salt as needed before you pour it into your molds.
- Leave Room at the Top. Always leave about ¼ inch of space at the top of your molds. Liquid expands as it freezes, so this helps prevent overflow and keeps your molds clean.
- Run Molds Under Warm Water to Release. To release popsicles easily, run the molds under warm water for 10-15 seconds. They should slide right out - or if you’re using silicone molds, just push them out from the bottom.
- Store Popsicles Properly. Once frozen, remove the popsicles from their molds, wrap them individually in parchment paper, and store in a freezer-safe container or bag. This helps prevent sticking and freezer burn.
Other Recipes to Try:
Looking for other Homemade Popsicles like this? Try these:
📖 Recipe
Strawberry Mango Layered Popsicles
Suggested Equipment
Ingredients
Strawberry Layer
- ¾ cups coconut water - or your choice of liquid (water, juice, etc.)
- 1.5 cups strawberries - peeled
- 1.5 tablespoon honey - or maple syrup or agave
- 1 teaspoon lemon juice
Mango Layer
- ¾ cup coconut water - or your choice of liquid (water, juice, etc.)
- 1.5 cups mango - peeled and sliced
- 1.5 tablespoon honey - or maple syrup or agave
- 1 teaspoon lemon juice
Instructions
Strawberry Layer
- Add ingredients into blender.
- Blend ingredients until smooth. Taste and adjust as needed.
- Pour mixture into popsicle molds, roughly half way up.
- Freeze for 1 hour or longer until mixture thickens.
Mango Layer
- Add ingredients into blender (rinse blender first).
- Blend ingredients until smooth. Taste and adjust as needed.
- Take popsicle mold out of freezer, after 1 hour. Pour Mango mixture into popsicle molds to top off the Strawberry mixture.
- Freeze for at least 6 hours (or overnight if possible).
- Once frozen, run popsicle mold under warm water to loosen popsicles, then slide them out. Enjoy!
Notes
- Watch the step-by-step video tutorial here.
- Freeze the first layer for about 1 hour before adding the second - just enough to slightly thicken and firm it up to create separation of colours (so that the colours don't blend into each other).
- My recipe makes roughly 30 ounces of popsicle mixture, which fills 10 standard 3-ounce molds. If your mold is smaller or you’re making fewer popsicles, simply scale the recipe down to match the volume you need.
- Use Whole Fruit Instead of Juice. Blending whole fruit keeps the fibre, nutrients, and body intact. This makes your popsicles naturally sweet and gives them a thicker, creamier texture. Fruit juice on its own is much thinner and tends to freeze into a hard, icy block.
- Add a Bit of Sweetener. Natural sweeteners like honey, maple syrup, or agave don’t just enhance flavour - they also lower the freezing point, which helps your popsicles freeze softer and smoother. Even using naturally sweet, ripe fruit helps with this!
- Balance with a Splash of Citrus. Adding lemon or lime juice brightens the flavours and helps balance the sweetness. Just 1 to 2 teaspoons can make a big difference in how vibrant your popsicles taste once frozen.
- Use a Creamy Base for a Softer Texture. If you’re going for a creamy-style popsicle, using full-fat Greek yogurt or coconut milk adds richness and helps prevent that icy texture. The added fat content helps with mouthfeel and keeps things smooth.
- Always Taste Before Freezing. Freezing dulls flavours, so your mixture should taste slightly sweeter and stronger than how you want the final popsicle to be. Give it a quick taste and adjust sweetness, citrus, or salt as needed before you pour it into your molds.
- Leave Room at the Top. Always leave about ¼ inch of space at the top of your molds. Liquid expands as it freezes, so this helps prevent overflow and keeps your molds clean.
- Run Molds Under Warm Water to Release. To release popsicles easily, run the molds under warm water for 10-15 seconds. They should slide right out - or if you’re using silicone molds, just push them out from the bottom.
- Store Popsicles Properly. Once frozen, remove the popsicles from their molds, wrap them individually in parchment paper, and store in a freezer-safe container or bag. This helps prevent sticking and freezer burn.
STEP-BY-STEP VIDEO
You can find step-by-step video tutorials for all of my recipes on my YouTube Channel. There you'll find many more tips and tricks to help you along!
Nutrition
Note: Nutrition information is automatically calculated, so should only be used as an approximation.
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