Kiwifruit and Mango Popsicles

Kiwifruit and Mango Popsicles. Creamy Kiwifruit whipped cream and smooth mango puree are combined into this perfect popsicle. These pops are gluten free and super refreshing, and are great for using up summer fruit. There is no cooking required - simply blend up your fruit and you are ready to go!

Kiwifruit and Mango Popsicles

Hi! Happy Monday! Just popping on here to share these Kiwifruit and Mango popsicles with you! I made them with my neighbor last weekend to use up some extra kiwifruit I had from my pavlova adventures, and they turned out so well that I had to share them here with you!

The idea for these actually came from my neighbor (we call her unicorn neighbor because it’s a unicorn situation to have an amazing neighbor in NYC), who was cleaning out her magazine stash and came across a cooking light issue from 2011, which had a recipe for fruit pops in it! She borrowed my popsicle molds and returned them along with some super beautiful and refreshing peach popsicles, with a peach puree and then a peach whipped cream at the bottom.

The whipped cream at the bottom had initially been put there as a way to plug the hole of the mold (they sit flat so can leak a wee bit), but I loved how it looked and it was so, so good to have a wee creamy bit at the end of the popsicle. We re-created them last weekend with mango and kiwifruit, and they turned out great! The recipe was SUPER confusing to read, but we got there eventually with a bunch of tweaking, and I think we worked out a really good recipe which can easily be mix and matched with different fruit depending on what you’re feeling like. I can’t wait to make allll the combinations.

How to make Kiwifruit and Mango Popsicles

These look super fancy but I promise that they are really, really easy, and would be a great project to make with kids. Popsicles keep super well in the freezer just in an airtight container, so you can make a bunch and pop them in there for whenever the need strikes. We made a quick kiwifruit whipped cream by blending up some kiwifruit and lemon, then folding it through some sweetened whipped cream. This became the base of the popsicle, and we added in some kiwifruit chunks to help prop up the stick within the pop itself. The cream part is frozen just until solid, then the pops are topped up with a mango, lemon and sugar mixture, blended until smooth, then frozen, and that’s it! They are so, so easy, and are great to use up any fruit you may have on hand that is looking a wee bit tired.

A few wee tips for Kiwifruit and Mango Popsicles

• I used these pop molds for these, but have also tested with these which are a much cheaper version and work just as well!

• If you only have the traditional popsicle molds you can pour in the puree and add the kiwifruit chunks and then top off with the whipped cream, or you can add the whipped cream first, freeze, and top off with the mango. Alternatively you could make more of the whipped cream mixture and alternate pouring them in (they may mix up a bit) and have a marbled situation. These are super easy so just do whatever works!

• I used golden Kiwifruit because that is what I had on hand, but it would work with green too! You could also freeze some berries in the bottom of the molds too if you like. Do whatever you think is best!

• The sugar in the mixture helps prevent the formation of ice. You can drop it if you feel the need, but just know that this may make your pops icy.

For more Popsicle recipes, check out:

• Lemon meringue pie ice cream pops
• Olive Oil Ice Cream Pops
• Toasted Coconut Ice Cream Pops with Passionfruit Magic Shell
• Rocky Road Ice Cream Pops

Made this recipe and love it?

If you made this recipe then I would LOVE for you to leave me a review below to let me know how you liked it! Also, please make sure to tag me on Instagram if you make it!

A note on salt and oven temperature

It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.

All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.

Using the double / triple function in the recipe card

You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator!

Tools and equipment

For a list of my go-to tools and equipment, I have a post you can refer to here.

Why is this recipe in grams?

I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!

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