Tropical Mango Pineapple Strawberry Swirled Fruit Pops

Tropical Fruit Pops

Beat the heat with these healthy all-natural Tropical Mango Fruit Pops swirled with mango, pineapple, and strawberries! They're kid and adult approved!

Course Dessert
Cuisine American
Keyword fruit pops
Prep Time 15 minutes
Freeze Time 5 hours
Total Time 15 minutes
Servings 10 servings
Calories 40 kcal
Author Jenn Laughlin - Peas and Crayons


  • 4 oz frozen mango
  • 4 oz fresh pineapple
  • 4 oz frozen strawberries
  • 1/2 banana or 2-3 oz extra berry, mango, or pineapple
  • 1 cup unsweetened almond milk or coconut milk
  • 1/4 cup fresh orange juice (lemon or lime juice work great too)
  • 2 TBSP raw honey



  1. Combine mango, pineapple, 1/4 cup almond milk, and 2 TBSP orange juice in you blender and blend until pureed.
  2. Pulse honey in at the end for best results
  3. Set mixture aside by pouring into in a measuring cup with a pourable spout, if you have one.
  4. Next add strawberry and banana (or 2-3 extra ounces of your fruit of choice) to the blender with 1/2 cup almond milk and 2 TBSP orange juice and blend.
  5. Pulse in honey at the end and set aside.
  6. Using about half the mango-pineapple mixture, pour a little into each pop mold.
  7. Top with your strawberry layer then repeat with the remaining mango mixture.
  8. Insert a pop stick into each mixture and swirl together. You can also pop the mold into the freezer between each layer for a pretty striped pop. I go the easy swirl-y route, haha!
  9. Leave a little bit of empty space at the top of each pop mold, pops will expand when they freeze.
  10. Freeze until solid: Approx. 5 hours or overnight.
  11. If your mold uses a lid and wooden sticks, you can allow your pops to partially freeze, uncovered, for about an hour, then add the lid and carefully insert the sticks. The partially frozen slush will cradle the stick and help you keep it straight for easy removal. This method is great because you can also place the sticks more on the shallow side this way, allowing more of a handle for little (or large!) hands to grip.

Recipe Notes

EASY REMOVAL TIP: To remove pops from even the most stubborn sticky situation, fill an extra large bowl with water and lightly dip your pop mold into the water, steering clear of the top so you don't submerge it. Pops will come out clean and easy and can go through a "second freeze" (see storage tip below) to make them extra firm and less likely to melt all over you.

This recipe is for a standard 10-pop mold. I picked up this one on sale from Amazon and adore it!

No honey? No problem! Sub a kiss of agave nectar or your favorite sweetener and these pops will be gloriously VEGAN. You can even sip the sweetener entirely if you like your fruit pops plain, though they will be a bit more mild in flavor this way (hence my kiss-o-honey in the recipe)

See tips in post for perfect pops, every time! I use a combination of fresh and frozen fruit since that's what we typically keep on hand. Feel free to use all fresh or all frozen, just make sure you adjust the liquid ratio up for frozen and down for fresh, easy peasy!

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition Facts
Tropical Fruit Pops
Amount Per Serving
Calories 40
% Daily Value*
Sodium 33mg1%
Potassium 82mg2%
Carbohydrates 9g3%
Sugar 7g8%
Vitamin A 140IU3%
Vitamin C 19.8mg24%
Calcium 35mg4%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.