Lemon juice prevents mango enzymes from breaking down milk proteins—without it, these popsicles turn into chunky disasters.
Creamy Mango Popsicle
Craving a tropical treat? Dive into these luscious Creamy Mango Popsicles! Blending ripe mangoes with velvety coconut milk and a hint of lime creates a refreshing explosion of flavor that’s perfect for hot days. Get ready for a frozen delight that will have you reaching for seconds!
Prep
15
min
Cook
0
min
Serves
6
people
Level
beginner
The Story
This Filipino-Mexican lovechild emerged in 1960s Los Angeles when Filipino immigrants discovered Mexican paleta vendors—they swapped the traditional agua fresca base for their beloved condensed milk from American military rations, creating a creamy tropical missile that conquered LA's ice cream trucks and spawned a thousand backyard freezer experiments across Southeast Asian communities.
Regional Twist
In Manila's Quezon City, they substitute the heavy cream with thick coconut milk and add diced mango chunks, creating buko-mango bars that street vendors hawk from styrofoam coolers.
📝 Ingredients
Shopping List
- 1 box heavy cream
- 3 large mangoes
- 1 can sweetened condensed milk
- 500 ml whole milk
Pantry Items
Amounts also listed in instructions below
- lemon juice (to taste)
👨🍳 Instructions
- 1
Start by placing the whole milk, sweetened condensed milk, and heavy cream in a blender.
- 2
Add the ripe mangoes, which should be sweet and well-ripened.
- 3
If desired, add the lemon juice to enhance the flavor.
- 4
Blend until the mango is completely crushed and a smooth cream is formed.
- 5
Using a funnel, pour the mixture into popsicle bags.
- 6
Seal the bags by twisting the top and tying a knot.
- 7
Place the filled bags in the freezer until solid.
- 8
Enjoy your creamy mango popsicle once frozen.
💡 Pro Tips
- ✓Freeze the popsicle mixture at -18°C (0°F) or lower to achieve proper crystallization in 4-6 hours, as higher temperatures create large ice crystals that compromise the creamy texture.timing-18°C, 4-6 hours
- ✓Use mangoes with 15-20% sugar content (measured with a refractometer) because insufficient natural sugars will create a hard, icy texture instead of creamy due to improper freezing point depression.ingredient15-20% sugar content
- ✓Blend the mixture for exactly 60-90 seconds to incorporate air and break down mango fibers completely, as under-blending leaves chunks while over-blending can break the cream emulsion.technique60-90 seconds
- ✓Add lemon juice to achieve a pH of 4.2-4.5, which prevents enzymatic browning and balances the sweetness while enhancing mango flavor perception through acid contrast.ingredientpH 4.2-4.5
- ✓Fill popsicle bags to only 85% capacity leaving 15% headspace, as the mixture expands approximately 9% when frozen and overfilling causes bag rupture.technique85% fill, 9% expansion
Share this recipe
Prep
15
min
Cook
0
min
Serves
6
people
Level
beginner
Share this recipe
Lemon juice prevents mango enzymes from breaking down milk proteins—without it, these popsicles turn into chunky disasters.
Creamy Mango Popsicle
Craving a tropical treat? Dive into these luscious Creamy Mango Popsicles! Blending ripe mangoes with velvety coconut milk and a hint of lime creates a refreshing explosion of flavor that’s perfect for hot days. Get ready for a frozen delight that will have you reaching for seconds!
The Story
This Filipino-Mexican lovechild emerged in 1960s Los Angeles when Filipino immigrants discovered Mexican paleta vendors—they swapped the traditional agua fresca base for their beloved condensed milk from American military rations, creating a creamy tropical missile that conquered LA's ice cream trucks and spawned a thousand backyard freezer experiments across Southeast Asian communities.
Regional Twist
In Manila's Quezon City, they substitute the heavy cream with thick coconut milk and add diced mango chunks, creating buko-mango bars that street vendors hawk from styrofoam coolers.
📝 Ingredients
Shopping List
- 1 box heavy cream
- 3 large mangoes
- 1 can sweetened condensed milk
- 500 ml whole milk
Pantry Items
Amounts also listed in instructions below
- lemon juice (to taste)
👨🍳 Instructions
- 1
Start by placing the whole milk, sweetened condensed milk, and heavy cream in a blender.
- 2
Add the ripe mangoes, which should be sweet and well-ripened.
- 3
If desired, add the lemon juice to enhance the flavor.
- 4
Blend until the mango is completely crushed and a smooth cream is formed.
- 5
Using a funnel, pour the mixture into popsicle bags.
- 6
Seal the bags by twisting the top and tying a knot.
- 7
Place the filled bags in the freezer until solid.
- 8
Enjoy your creamy mango popsicle once frozen.
💡 Pro Tips
- ✓Freeze the popsicle mixture at -18°C (0°F) or lower to achieve proper crystallization in 4-6 hours, as higher temperatures create large ice crystals that compromise the creamy texture.timing-18°C, 4-6 hours
- ✓Use mangoes with 15-20% sugar content (measured with a refractometer) because insufficient natural sugars will create a hard, icy texture instead of creamy due to improper freezing point depression.ingredient15-20% sugar content
- ✓Blend the mixture for exactly 60-90 seconds to incorporate air and break down mango fibers completely, as under-blending leaves chunks while over-blending can break the cream emulsion.technique60-90 seconds
- ✓Add lemon juice to achieve a pH of 4.2-4.5, which prevents enzymatic browning and balances the sweetness while enhancing mango flavor perception through acid contrast.ingredientpH 4.2-4.5
- ✓Fill popsicle bags to only 85% capacity leaving 15% headspace, as the mixture expands approximately 9% when frozen and overfilling causes bag rupture.technique85% fill, 9% expansion