About this recipe
Mango and strawberry paletas are one of my favorite Mexican ice pops ever. These homemade paletas are naturally sweet and refreshing and made with only two ingredients: mangoes and strawberries. There is no added sugar, no weird ingredients — just real fruit blended and frozen into a delicious treat.
What I love most about these paletas is their versatility and nostalgia. In Mexico, you will find paletas everywhere, from little carts to paleterias like La Michoacana, and they always taste like summer.
What are paletas?
Paletas are Mexican ice pops made with fresh fruit, water, and sometimes a touch of sugar or lime juice. Unlike American popsicles that are often made with juice concentrates and added sugars, authentic paletas highlight the natural flavor and texture of real fruit. They come in two main styles: paletas de agua (water-based, like fruit popsicles) and paletas de leche (cream-based, made with milk or cream). These mango strawberry paletas are a classic paleta de agua — light, refreshing, and packed with vibrant fruit flavor.
Why you will love this mango strawberry paletas recipe
- Only 2 ingredients (plus optional lime juice or sugar)
- No added sugar (unless you want to)
- Naturally vegan, gluten-free, and kid-friendly
- Super easy to make — blend, pour, freeze, done!
- You can make them all year round with fresh or frozen mango
- They taste like a bite of sunshine
Ingredient notes
- Mango: Use very ripe mangoes; frozen also works. The riper, the sweeter — and the better your paletas will taste. Ataulfo, Kent, or Tommy Atkins mangoes work well.
- Strawberries: About 5 medium strawberries. Slice them thin so they look pretty and freeze well inside the paletas.
- Optional: Lime juice for a bright, tangy flavor or a little sugar if your mangoes are not super sweet.
When is mango season? Mangoes are in season from May to September, but you can find imported or frozen mangoes all year long. Here are more mango recipes to try.
How to make mango strawberry paletas
- Peel and dice the mangoes, then blend them until completely smooth. If using frozen mango, let it thaw slightly first.
- Pour the mango puree into popsicle molds, then add sliced strawberries to each mold.
- Freeze for at least 4 hours or until completely solid. Run the molds under warm water for a few seconds to release the paletas, then enjoy.
Variations and fun ideas
- Add lime juice to brighten the flavor.
- Sprinkle with Tajin or your favorite chili powder for a spicy twist.
- Serve them with a drizzle of chamoy for the full Mexican experience.
- Make it fun for grown-ups: Serve with a shot of tequila or white wine on the side.
Storage
- Freezer: Wrap each paleta individually in parchment paper or store them in a single layer in an airtight container. They keep for up to 3 months in the freezer.
- Prevent sticking: If you stack paletas, place a piece of parchment paper between each layer so they do not freeze together.
- Thawing: Let sit at room temperature for 2 to 3 minutes before eating for the best texture.
Frequently asked questions
You might also like
- Homemade Hibiscus Chamoy
- Mango Guacamole or Mango Pico de Gallo
- Strawberry Agua Fresca
- Hibiscus Agua Fresca
Mango Strawberry Paletas
Equipment
- popsicle molds
- Knife
- Cutting board
Ingredients
- 2 large ripe mangoes about 2 cups diced, or 2 cups frozen mango
- 5 medium fresh strawberries thinly sliced
- 1 to 2 teaspoons fresh lime juice optional
- 1 to 2 teaspoons sugar optional, if mangoes are not very sweet
Instructions
- Peel and dice the mangoes. Add the mango flesh to a blender and blend until completely smooth. If using frozen mango, let it thaw for 10 minutes first, or add a splash of water to help it blend.
- Taste the puree. If needed, add lime juice or sugar and blend again briefly.
- Pour the mango puree into popsicle molds, filling each mold about three-quarters full.
- Add 2 to 3 thin strawberry slices to each mold, pushing them down slightly so they are distributed throughout the paleta.
- Insert popsicle sticks and freeze for at least 4 hours, or until completely solid.
- To release, run the molds under warm water for a few seconds. Gently pull the sticks to remove the paletas. Enjoy immediately.
Notes
- For the creamiest texture, use very ripe Ataulfo or Kent mangoes.
- If you do not have popsicle molds, use small paper cups. Freeze for 1 hour, insert wooden sticks, then freeze until solid.
- Add a pinch of Tajin or chili powder to the mango puree for a spicy-sweet version.
- Store in a single layer in an airtight container with parchment paper between layers for up to 3 months.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.