Mango Ice Bar Recipe
Make Mango Ice Bar Recipe in just 7h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Mango Puree Base
Optional Texture & Finish
Equipment (not edible)
Method
Mango Puree Base
Prepare mangoes
Wash, peel, and chop ripe mangoes until you have approximately 4 cups of flesh. Use firm-ripe mangoes for best flavor and natural sweetness.
Make simple syrup (if using granulated sugar)
Combine 0.5 cups granulated sugar and 120 ml water in a small saucepan. Warm over medium heat, stirring, until sugar dissolves completely. Remove from heat and let cool 5–10 minutes. (If your mangoes are very sweet, you can reduce sugar to 0.25 cup or omit — still make the water measurement for blending.)
Blend puree
Place chopped mango flesh, cooled simple syrup (or water if omitting syrup), and 2 tablespoons fresh lime juice into a blender. Add a pinch (0.125 tsp) of salt. Blend on high until completely smooth, about 30–60 seconds. Taste and adjust sweetness or lime: add up to 1 tablespoon more lime if it needs brightness, or up to 2 tablespoons more sugar/simple syrup if not sweet enough.
Strain (optional)
For an ultra-smooth bar, press the blended mango puree through a fine-mesh sieve into a bowl to remove fibrous bits. Use a spatula to help push puree through. If you prefer a rustic texture, skip this step.
Optional Texture & Finish
Add chunks
If using chopped mango chunks for texture, stir them into the strained or unstrained puree. Distribute evenly so each mold will have pieces. Reserve a few small pieces for placing in the bottom of molds for visual appeal.
Fill molds
Pour the mango puree into popsicle molds, leaving about 2–3 mm headspace at the top to allow for slight expansion when freezing. If you placed chunks in the bottoms, gently press them so they stay submerged.
Insert sticks and freeze
If your molds come with stick holders, insert them now. Otherwise freeze the molds uncovered for 30–45 minutes until the edges begin to set, then insert sticks so they remain centered. Freeze completely for at least 6 hours, preferably overnight, for firm bars.
Unmold and serve
To unmold, briefly run the outside of the mold under warm water (5–10 seconds) or dip the bottom in warm water for a few seconds. Gently pull the popsicle out using the stick. Garnish with a small mint leaf if desired and serve immediately.