Tropical Fruit Pops Recipe - Peas and Crayons (2024)

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

Lovingly dubbed “Rainbow Pops” by the chickpea, these frozen fruit bars are sure to cool down and freshen up even the most sweltering hot Summer day!

They’re a freezer staple around here!

Tropical Fruit Pops

I love when a recipe has a fun story behind it. Sometimes I just toss my happy butt into the kitchen and create something with whatever I have on hand but sometimes I’m on a quest!

Such is the case with these tropical fruit pops.

I tried the most amazing tropical frozen fruit pops at a localgrocery store and haven’t been able to find them since. It’s like they legit vanished off the face of the Earth. I’ve googled my FACE off and nothing pops up. I couldn’t get these amazing pops off my mind, so clearly it was time to do some serious experimentation.

I’m so glad I did because these tropical mango pineapple strawberry fruit pops are flipping AWESOME!

I tested a few batches to get the flavor on point and also ensure you didn’t have a heaping cup-o-smoothie left over after blending the fruit together. Luckily my totdidn’t mind drinking the bonus smoothie that came with my first two voluminous test batches.

We brought a few handfuls of these sassy swirled fruit pops to our park playdate and the kiddos gobbled them up!

Frozen Fruit Pop Tips + Tricks

• You can make frozen pops with literally anything you have on hand: fresh fruit, frozen fruit, and juice all work great.
• You’ll need more liquid ingredients if using frozen fruit and less for fresh. Start with just a little and you can always add more as needed. Have fun experimenting!
• Forsmoother fruit pops, run your blended pop mixture through a mesh strainer to remove seeds and any wayward chunks. Love the texture? Leave ’em as is or go crazy by adding chunks of fresh fruit and even some shredded/flaked coconut to the mix.
• For fun layers, spoon or pour each layer of mixture into your pop molds, and pop in the freezer to set while you’re blending your next layer. Give it anywhere from 10 min to 60 minutes depending on how cold your fruit is to start (frozen fruit blends will set up faster than room temp fruit juice, for instance)
• Frozen ingredients expand, so make sure you leave a little space at the top of your pop mold to prevent the lid from sticking or from messy overflow. Usually 1/4 inch of spaces will cover it.
• 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. 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.
• 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.

Need smaller pops for kiddos who won’t finish the whole thing? I gotcha! I swear by this Zoku Mini Pop Mold for pint-sized frozentreats.

Now that all both adults and kiddos have deemed these frozen fruit pops delicious, let’s get on with the recipe, shall we?!

Storage + Freezing Tip

Once you remove your popsfrom mold, individually wrap in baggies or in a tight layer or two of plastic wrap and freeze for an additional 30 minutes. The second freezehelps set the pops so they don’t melt immediately when you start eating them. Wrapped pops may be stored for a few weeks and are SO much cheaper than store bought!

We expect to have a fun arsenal of these Tropical Fruit Pops in our freezer all Summer long and hope you get a chance to try them too!

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