Melona Mango Ice Bar Recipe

Prepare mango puree

If using fresh mangoes: peel and dice 2 large ripe mangoes (about 2 1/4 to 2 1/2 cups diced). Place diced mango in a blender or food processor and puree until completely smooth, about 30–45 seconds. Scrape down sides and blend again to ensure no fibrous bits remain. Measure out 2 cups of the puree. If using frozen mango, thaw fully and drain excess liquid before pureeing to reach 2 cups.

Dissolve sugar

In a small saucepan or microwave-safe bowl, warm the whole milk gently (do not boil) until slightly warm to the touch, about 30–45 seconds in microwave or 2–3 minutes on low stovetop. Whisk in granulated sugar until fully dissolved, about 30 seconds. Let cool to lukewarm.

Combine dairy and mango

In a medium bowl, whisk together the mango puree, the warmed milk-sugar mixture, heavy cream, and sweetened condensed milk until homogeneous and slightly thickened, about 20–30 seconds. Add the fresh lemon juice and a pinch of fine sea salt; stir to incorporate. Taste and adjust sweetness with up to 1 additional tablespoon sugar or condensed milk if needed.

Strain (optional)

For the smoothest Melona-style texture, pass the mixture through a fine-mesh sieve into a clean bowl to remove any remaining fibers or lumps. Use the back of a spoon to help push the mixture through.

Cool mixture

Cover the bowl and chill the mixture in the refrigerator for at least 30 minutes. Chilling helps reduce ice crystal formation and yields a creamier frozen bar.

Fill molds

Lightly brush the inside of popsicle molds with a thin film of vegetable oil to help release bars after freezing (wipe excess so mold isn't greasy). Pour the chilled mango mixture into each mold, leaving 1/8"–1/4" headspace for expansion. Tap molds gently on the counter to release air bubbles.

Insert sticks and freeze

Insert popsicle sticks or closed mold lids and place molds upright in the freezer. Freeze until completely solid, at least 6 hours or ideally overnight.

To unmold, run the outside of the molds under warm (not hot) running water for 10–20 seconds, rotating to evenly warm the exterior. Gently pull the stick; if it resists, warm a little longer. Serve immediately or wrap individually in plastic wrap and store in an airtight container in the freezer for up to 2 weeks.

Notes: For a more authentic commercial Melona texture (firmer and less creamy), reduce heavy cream to 1/2 cup and increase whole milk to 1 1/2 cups. For vegan version, substitute full-fat coconut milk for dairy and use coconut condensed milk or additional sugar to taste.