These tie-dye mango and raspberry paletas are naturally sweetened with coconut syrup and are a perfect treat that is healthy enough for breakfast.

It's a pretty basic 5 ingredient recipe which leaves a lot of room for play. Raspberries can be swapped for strawberries or cherries, and lime for lemon. I'm partial to the alphonso variety of mangos, but use what's available. Some mangos are less sweet than others, so add as much coconut nectar/honey as needed.

Several orange and red popsicles on a bed of ice.

Recipe

Several orange and red popsicles on a bed of ice.
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5 from 1 vote

Tie-Dye Mango Raspberry Paletas

These tie-dye mango and raspberry paletas are naturally sweetened with coconut syrup and are a perfect treat that is healthy enough for breakfast.
Prep Time15 minutes
Additional Time6 hours
Total Time6 hours 15 minutes
Servings: 6

Equipment

  • Measuring cups and spoons
  • High-speed blender
  • Mixing bowl
  • Spatula or wooden spoon
  • Popsicle moulds
  • Lemon zestor

Ingredients

  • 2 ½ cups chopped mango about 2-2 ½ mangos
  • 2 tablespoons lime juice about 1 lime
  • 1 teaspoon finely grated ginger
  • ¼ cup raspberries I used frozen
  • 2-3 tablespoons coconut nectar or honey start with less and add more Puree the mango, lime, ginger and honey together in a high-speed blender.

Instructions

  • Puree the mango, lime, ginger, and coconut nectar in a high-speed blender. Taste and add more sweetener if needed.
  • Remove all but ½ cup of the mango puree (set aside in a bowl). Add the raspberries to the remaining ½ cup mango and purée.
  • Layer the mango and raspberry amongst the popsicle moulds, and swirl with a chopstick or knife prior to freezing.
  • Freeze for at least 6 hours before enjoying it.

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