Mango Lime Popsicles with Kiwi are made with whole ingredients! Real fruit, coconut water + honey. No one is actually going to care that they’re ‘better for you’ because they’re incredibly refreshing + addictive!

Mango lime popsicles and lime slices on a wooden table.

OH, HEY…This recipe appears as part of our Taco Bar Party menu. Check it out for all the make ahead recipes and prep checklist!

Mango Popsicles + What is Paletas?

Paletas is a frozen treat on a stick popular in Mexico and the southwest. Unlike the high-fructose corn syrup bombs you find in the U.S. (ok, some are better than that), paletas are made with real, natural fruit or fresh creamy ingredients…or sometimes a combo of both.

Can you think of a more refreshing dessert on a steamy day? Sweet + tart, cold and refreshing, and totally portable. These Mango Lime Popsicles are legit!

Simple Ingredients (and a Vegan Option!)

Is this my shortest ingredients list ever? Maybe.

Mango — fresh or frozen. You’ll need at least a 16 oz bag of frozen mango for this recipe.
Kiwi — the kiwi doesn’t actually get blended into the puree. Instead, whole pieces are frozen into the popsicles for an extra whole fruit treat. And, it looks cool.
Coconut water — you could also use plain water, but here’s an opportunity to add a little more flavor. (If you want to make these for your grown-up friends, you can use coconut rum!)
Lime — the zest and juice of one lime give these ice pops a nice tart kick.
Honey — just a little to sweeten it all up just right. To make these vegan, substitute the honey for maple or agave syrup or another vegan syrupy sweetener.

Ingredients for mango lime popsicles with kiwi.

It’s Mango Lime Popsicle Making Time!

Measure out about 3/4 cup of the mango and cut that into 1/2” cubes (roughly). Distribute the pieces between 8 popsicle molds. Place 2 kiwi half-moons in each mold and try to press them to the sides.
Blend the rest of the mango with the coconut water, lime juice and zest until it’s smooth. Microwave the honey, mixed with one tablespoon of water, for 15 to 20 seconds to loosen it up. You’re basically making a thick honey simple syrup. With the blender running, pour the honey into the food tube until it’s all incorporated.
Fill the molds not quite to the top. Tap the molds on the counter to settle the contents and distribute the remaining mango puree evenly.
Cover and insert the popsicle sticks. Freeze for at least 6 hours, but overnight is best.

Pieces of mango and kiwi on a cutting board. — 1.

Mango pieces, lime zest and liquid in a blender. — 1.

A popsicle mold filled with mango puree. — 3.

Inserting popsicle sticks into a mold. — 3.

Helpful Tips

The silicone popsicle molds I use hold about 3-1/4 ounces each. (They’re quite sturdy and make it really easy to release the popsicles once frozen.) If the molds you use are a different volume, you may end up with a different quantity or have to make some adjustments to the amount of whole fruit you add.
You only need to make the honey-water syrup if you’re working with frozen mango. If you add the honey to the blender with all the other ingredients, it can become too cold to blend properly and you’ll end up with big globs of honey stuck your blade. If you’re working with room temperature, fresh mango, you’re probably fine zipping it all up at once.

Mango lime popsicles, lime and mango slices on a wooden table.

Looking For More Fruity Desserts?

Holding a mango lime popsicle with kiwi peeking through.

Mango Lime Popsicles with Kiwi (Paletas)

Sip + Sanity | Linda Feller

Print Recipe Pin Recipe Save

6 10

Dessert

Mexican

popsicles

83 kcal

Equipment

Ingredients

3 cups mango (fresh or frozen), cut into chunks, divided
1½ kiwi, peeled + sliced into 16 half moons
½ cup coconut water, unflavored
1 lime, zest + juice
¼ cup honey
1 tablespoon water, or coconut water

Instructions

Take about 3/4 cup of the mango and dice it into 1/2" cubes. Distribute the pieces evenly between 8 molds. Place 2 kiwi half-moons in each mold.
Blend the remaining mango pieces, coconut water, lime juice + zest until smooth.
In a small microwave-safe bowl, stir the honey with 1 tablespoon of water and zap for 15 to 20 seconds to loosen it up. With the blender running, pour the honey into the feed hole until it's all incorporated.
Pour the mango puree into the molds. Give the whole contraption a gentle tap on the counter to make sure it settles and that all the molds are filled evenly. (Use a spoon to redistribute as needed.)
Place the cover on the mold and insert popsicle sticks. Freeze for at least 6 hours, but overnight is best.

Notes

The popsicle mold I use hold 3.25 oz each. If yours holds a different volume, if may affect the amount of whole fruit you add to each mold or the number of popsicles you’re able to make.
You only need to make the honey-water syrup if you’re working with frozen mango. If you add the honey to the blender with all the other ingredients, it can become too cold to blend properly and you’ll end up with big globs of honey stuck your blade. If you’re working with room temperature, fresh mango, you’re probably fine zipping it all up at once.