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

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Kiwifruit and Mango Popsicles

• Author: Erin
• Prep Time: 15
• Total Time: 15 minutes
• Yield: 10 1x

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Description

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!

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Ingredients

Scale 1x2x3x

Kiwifruit Whipped Cream Layer

• 110g cubed Kiwifruit (peel first, then cut into chunks)
• 1 ½ tsp freshly squeezed lemon juice
• 100g heavy cream
• 2 Tbsp granulated sugar
• pinch of salt
• 1-2 Kiwifruit, chopped into wedges, optional

Mango Layer

• 575g chopped mango
• 3 Tbsp granulated sugar
• 1 Tbsp lemon juice

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Instructions

KIWIFRUIT WHIPPED CREAM LAYER

1. Place the Kiwifruit chunks and lemon juice into a blender, and blend until smooth. In a small bowl, combine the heavy cream, sugar, and salt, and whisk until the cream is thick and holds stiff peaks. Stir in the Kiwifruit puree and mix to combine.
2. Insert the sticks into the popsicle molds and place on a sheet pan. Divide the Kiwifruit cream between the molds, spooning it into the base of the mold and smoothing down with a spoon. Arrange the kiwifruit wedges in the mold - I use them to help prop up the sticks.
3. Freeze for 30 minutes, until the whipped cream layer has firmed up.

MANGO PUREE LAYER

1. Place the mango, sugar, and lemon juice in a blender and blend until smooth. Divide between the popsicle molds, smoothing over with an offset spatula.
2. Freeze the pops for at least 4 hours or overnight before popping out of the molds. Store in an airtight container in the freezer - place a piece of wax paper between the layers of the pops.

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Notes

Heavily adapted from 2011 issue of ‘Cooking Light’

Keywords: Kiwifruit, Mango, Popsicles, Frozen, Ice Cream Pops, Kiwifruit and mango popsicles, gluten free