Kid-Approved Mangonanaberry Popsicles


Ahhhhhhhh battling another flu.  I spent most of yesterday wiping a very runny little person’s nose, visiting our favorite pediatrician, taking temperatures and doling out lots of advil and snuggles.  I swear, preschool is going to be the end of me.  Little C and I just can not catch a break…but luckily I have lots of her favorite popsicles on hand (which also can be turned into smoothies instead of pops).  Getting food into her when she is sick is really tough, and generally all she wants are popsicles.  These mango, banana, and strawberry pops which I shared on MamaHive  last week are easy and healthy, packed with vitamin C, and have no added sugars aside from the fruit.  They are also dairy-free which is great for colds since milk can up the mucous production.  But to make your own popsicles, you’re going to need some popsicle molds.  On the market for some?  Look no further, I’ve got you covered.

The Tovolo Pop Molds are where it’s at.  For reals. These babies are BPA free, super easy to clean, have built-in handles, and feature drip guards to prevent sticky fingers (although if your two year old is like mine and enjoys turning her popsicles upside down, then the drip guards don’t do much in terms of keeping things clean). We have the Bug Pop line, which features six pops (two caterpillars, two beetles, and two ladybugs).  The leaf shaped handles are sturdy, and I love that if the babe doesn’t finish her popsicle, I can simply stick it back in it’s sleeve and save it for later.  The pops also come with trays which they snap into for easy freezing and storing, allowing you to remove one at a time instead of several. My only “issue” is that the molds are really big, they create massive popsicles – so try not filling them all the way for smaller pops.

Makes about 6-8 pops depending on popsicle size


  • 1/2 cup frozen organic mango
  • 1/2 cup frozen organic strawberries
  • 1 frozen banana
  • 1/4 cup agave syrup OPTIONAL (if they need some more sweetness)
  • 1 cup milk or coconut milk/almond milk (I prefer to use organic vanilla almond milk)

How to do it:

  1. Blend frozen fruit while slowly adding almond milk to liquify.  Should be smoothie-like consistency, but you can add more liqyud if necessary
  2. If the mixture needs to be sweeter add the agave syrup
  3. Spoon the mixture into pop molds
  4. Freeze for at least three hours
  5. Serve and enjoy!