A little sweet, a bit tart, and so refreshing, these Tropical Mango-Pineapple Paletas (Popsicles) are a delicious fruit-packed treat for the warm weather.

Tropical Mango-Pineapple Paletas

Last year, I was so excited to buy a new set of popsicle molds. I had such grandiose plans to spend the summer testing out a bunch of different popsicle recipes.

I got as far as testing out and perfecting the recipe for these lovely Strawberry-Coconut Cream ones that my whole family fell in love with.

Then, one day I made the mistake of placing my popsicle molds in the dishwasher. Sadly, some of the plastic sticks fell through an opening and melted at the bottom of the washer. After that the remaining parts became toys for my kids, until we finally parted ways with them, never to make another popsicle recipe.

Fast-forward to this week when Matt surprised me with new popsicle molds after a visit to the grocery store. This morning I was awakened by my daughter’s little voice saying, “Mami, ¿podemos hacer paletas hoy?” (Mommy, can we make popsicles today?)

So I am back to last summer’s goal and I am embarking on a paleta-recipe journey, starting with the delicious tropical concoction my little girl and I came up with today.

How to Make Tropical Mango-Pineapple Paletas

Begin by gathering your ingredients. You will need:

• 1 cup of diced pineapple (either fresh or frozen)
• 1 cup of diced mango (either fresh or frozen)
• 1 cup of coconut water
• 1 tablespoon of coconut sugar (or sweetener of choice)

In a blender or food processor, blend together the pineapple, mango, and coconut water until completely smooth.

Taste the puree. If it is sweet enough to your liking, leave as is. If not, dissolve the tablespoon of coconut sugar in ¼ cup of warm water. Add one tablespoon of dissolved sugar to the fruit puree, blend and taste. Keep adding a tablespoon of sugar water to the mixture until your desired sweetness is reached.

Pour the fruit mixture into the popsicle molds and fill to the top.

If you prefer to have pieces of fruit in your paletas, add another ½ cup of diced mango and pineapple to the fruit puree and use a spoon to mix well.

Pour the fruit mixture into the popsicle molds and fill to the top.

Place them in the freezer until completely frozen, usually about 3-5 hours.

To easily remove the frozen popsicles from their molds, run the molds under warm water for 20-30 seconds. Then carefully pull on the sticks and the popsicles should easily come out of the molds.

Tips for These Tropical Popsicles

• If using fresh fruit, choose ripe fruit for the best results.
• You can substitute the coconut sugar with maple syrup, honey, or agave syrup for other unrefined sugar options. There is no need to dissolve these in water since they are already liquid.
• You can also use regular sugar if you prefer.
• This recipe makes 6 smooth popsicles or about 8 with fruit mixed in.

Curious on how to tell if a pineapple or mango is ripe? Here are resources to help you:

• How to Tell if a Pineapple Is Ripe
• How to Pick the Perfect Ripe Mango

We have already eaten the Tropical Mango-Pineapple Paletas (Popsicles) we made today. They are are just a little sweet, a bit tart, and so refreshing. They are going to be a great treat to enjoy all summer.

I hope you enjoy!

Recipe

Tropical Mango-Pineapple Paletas (Popsicles)

by Gemma Aguayo-Murphy

A little sweet, a bit tart, and so refreshing, these Tropical Mango-Pineapple Paletas (Popsicles) are a delicious fruit-packed treat for the warm weather.

Print Recipe Pin Recipe

Servings 6

Ingredients

  

1x2x3x

• 1 cup diced pineapple (either fresh or frozen)
• 1 cup diced mango (either fresh or frozen)
• 1 cup coconut water
• 1 tablespoon coconut sugar (or sweetener of choice, see notes)
• ¼ cup warm water
• ½ cup diced pineapple and mango (optional, see notes)

Instructions

 

• In a blender or food processor, blend together the pineapple, mango, and coconut water until completely smooth.
• Taste the puree. If it is sweet enough, leave as is. If not, dissolve the tablespoon of coconut sugar in ¼ cup of warm water. Add one tablespoon of dissolved sugar to the fruit puree, blend and taste. Keep adding a tablespoon of sugar water to the mixture until your desired sweetness is reached.
• Pour the fruit mixture into the popsicle molds and fill to the top.
• OPTIONAL: If you prefer to have pieces of fruit in your paletas, add another ½ cup of diced mango and pineapple to the fruit puree and use a spoon to mix well. Pour the fruit mixture into the popsicle molds and fill to the top.
• Place them in the freezer until completely frozen, usually about 3-5 hours.
• To easily remove the frozen popsicles from their molds, run the molds under warm water for 20-30 seconds. Then carefully pull on the sticks and the popsicles should easily come out of the molds.

Notes

• If using fresh fruit, choose ripe fruit for the best results.
• You can sub the coconut sugar for maple syrup, honey, or agave syrup for other unrefined sugar options. There is no need to dissolve these in water since they are already liquid.
• You can also use regular sugar if you prefer.
• This recipe makes 6 smooth popsicles or about 8 with fruit mixed in.

Did you try this recipe?Leave me a comment and star rating below or mention @everydaylatina on Instagram!

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