Best Watermelon Mango Ice Pops Recipes

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MANGO TURMERIC LASSI ICE POPS



Mango Turmeric Lassi Ice Pops image

Cool down this summer with this refreshing recipe. Mango is sweet and juicy and beautifully contrasts with turmeric's bitter, peppery flavor. Plus, they both impart a gorgeous, vibrant orange-yellow color that makes your food just pop!

Provided by Food Network

Categories     dessert

Time 4h15m

Yield 5 to 6 ice pops

Number Of Ingredients 6

2 1/4 cups chopped mango (from about 4)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground turmeric
1 1/2 cups plain Greek yogurt
2 tablespoons honey

Steps:

  • Using a blender, puree the mango until smooth. Transfer the puree to a small bowl and stir in the cinnamon, ginger and turmeric.
  • In a separate bowl, mix the yogurt and honey until combined.
  • Alternate adding layers of mango and yogurt to ice pop molds, leaving 1/2-inch of space at the top. To get a marbled look, run a chopstick or knife through the molds to swirl the layers of mango and yogurt together. Place lids over the ice pop molds or insert ice pop sticks. Freeze for at least 6 hours.
  • To easily remove ice pops from molds, run under warm water for 1 minute.

WATERMELON ICE POPS



Watermelon Ice Pops image

Provided by Food Network

Time 4h30m

Yield 12 to 16 ice pops

Number Of Ingredients 2

1 large seedless watermelon
4 cups tequila

Steps:

  • Slice 2 thick pieces (discs) of watermelon from the middle of the fruit and remove the rind from both pieces. Cut each into 6 to 8 slices (wedges), depending on the size of the watermelon.
  • Pour the tequila into a large bowl and soak the watermelon slices in the alcohol for 15 minutes, making sure each slice is completely submerged. One by one, slide an ice-pop stick at least halfway into each slice.
  • Spread the slices on a parchment-lined baking sheet so they aren't touching. Freeze until completely frozen, 3 to 4 hours.

LAYERED WATERMELON ICE POPS



Layered Watermelon Ice Pops image

Nothing says summer quite like slices of watermelon and frozen ice pops, so put the two together for a summery, layered treat. When avocado is sweetened and pureed, it freezes up just like ice cream, making it the perfect ingredient for the green watermelon rind layer.

Provided by Food Network Kitchen

Categories     dessert

Time 7h25m

Yield 6 frozen pops

Number Of Ingredients 6

3 cups seedless watermelon, cubed and chilled
1/2 cup superfine sugar
2 tablespoons mini chocolate chips
1/4 cup coconut milk
1 ripe avocado, diced
Juice of 1 lime

Steps:

  • Puree the watermelon with 1/4 cup of the sugar in a blender. Pour into a medium bowl and freeze, stirring every 30 minutes, until the puree resembles a slushy mixture, about 2 hours.
  • Fold the chocolate chips into the watermelon slush and pour into six 3- to 4-ounce ice-pop molds, filling them about three-quarters full. Insert wooden or plastic (without guards) ice-pop sticks. Freeze until the mixture is just slightly set, about 30 minutes.
  • Meanwhile, mix the coconut milk and 2 tablespoons of sugar in a small bowl and refrigerate.
  • After 30 minutes, pour the coconut milk mixture on top of the watermelon mixture, leaving a 1/4-inch headspace at the top. Freeze until the mixture is just slightly set, about 30 minutes.
  • Right before the coconut milk mixture is just set, puree the avocado, lime juice, 1/4 cup of water and the remaining 2 tablespoons sugar in a blender until smooth and creamy. Top the coconut layer with the avocado mixture and freeze until solid, about 4 hours.
  • Let sit at room temperature for about 5 minutes before unmolding.

Nutrition Facts : Calories 173, Fat 7 grams, SaturatedFat 3 grams, Cholesterol 1 milligrams, Sodium 10 milligrams, Carbohydrate 29 grams, Fiber 2 grams, Protein 1 grams, Sugar 24 grams

WATERMELON, CHILI AND BASIL ICE POPS



Watermelon, Chili and Basil Ice Pops image

These fruity ice pops give you an array of tastes: sweet, tangy, salty and spicy. If you cannot find Thai basil, which is milder than regular basil with a slight licorice flavor, regular basil will be fine in this recipe. Sprinkle any leftover chili salt on sweet summer fruits like mangos, pineapples or peaches for a spicy-sweet treat.

Provided by Food Network Kitchen

Time 8h40m

Yield 4 to 6 servings

Number Of Ingredients 6

2 tablespoons fresh lime juice
1/3 cup sugar
1 large bunch Thai basil, stems and leaves roughly chopped (about 1 cup)
1 red Thai bird chile
2 tablespoons kosher salt
3 cups 1-inch cubes watermelon

Steps:

  • Bring the sugar and 1/4 cup water to a simmer in a small saucepan. Cook over medium heat, stirring occasionally, until the sugar is completely melted, about 5 minutes. Turn off the heat, add the basil and stir until completely wilted. Let cool completely at room temperature, at least 30 minutes.
  • Meanwhile, finely mince the chile (seeded for less heat, if desired). Add the salt to the minced chile, and run your knife through the mixture several times until the salt starts to turn light pink; set aside.
  • Put the watermelon and lime juice in a blender. Strain the basil syrup into the blender, pressing the basil in the strainer with the back of a spoon to extract as much flavor as possible; discard the basil. Puree the watermelon mixture until completely smooth, scraping down the sides of the blender partway through if needed. Transfer the mixture to a large liquid measuring cup with a pouring spout.
  • Pour the mixture into the ice-pop molds, leaving 1/4 inch of space at the top (the mixture will expand). Insert the sticks. Freeze until solid, 5 hours to overnight. Unmold, and sprinkle 1 or both sides of the pops with the chili salt, depending on how spicy you want your pops. Serve immediately with any remaining chili salt on the side.

WATERMELON MANGO ICE POPS



Watermelon Mango Ice Pops image

This is a recipe that I came up with for a fun summer treat for my kids! You could add sugar or honey to this to make it sweeter.

Provided by ginadewitt

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 4h15m

Yield 6

Number Of Ingredients 4

2 cups cubed seeded watermelon
1 cup mango chunks
½ cup raspberries
1 tablespoon lemon juice

Steps:

  • Blend watermelon, mango chunks, raspberries, and lemon juice in a blender until smooth; pour into ice pop molds and insert handles or sticks.
  • Freeze until firm, at least 4 hours.

Nutrition Facts : Calories 38.7 calories, Carbohydrate 9.9 g, Fat 0.2 g, Fiber 1.4 g, Protein 0.6 g, Sodium 1.1 mg, Sugar 7.8 g

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