Mango Vanilla Ripple Popsicles

These creamy mango and vanilla popsicles are the perfect cool treat for hot summer days.

Makes 12-15 popsicles

Allow 5 hours freezing time.


For the mango ice cream

2 whole Mr KP Mangoes
400ml double cream
3 cups fresh milk
½ cup caster sugar


For the vanilla ice cream

2 cups heavy cream
1 cup whole milk
½ cup sugar
1 vanilla bean pod, split in half lengthwise
¾ teaspoon vanilla extract

Recipe courtesy of Aussie Mangoes and Horticulture Innovation Australia.


For the mango ice cream

Slice the mango flesh from the fruit, and combine in a blender with the remaining ingredients.

Puree about a minute until the mixture is a smooth consistency, then freeze for 1 hour in a large plastic container with a lid.

Remove from the freezer after an hour and stir. Return to the freezer until set (approx 4 hours).

Vanilla Ice Cream

Combine 1 cup of cream with the sugar and salt in a medium saucepan. Add the seeds scraped from the vanilla bean pod to the saucepan, then add the pod (this will be removed later). Stir over a medium heat until the sugar is dissolved.

Remove from the heat, then add the remaining 1 cup cream, milk and the vanilla extract. Place in the refrigerator.

Once mixture is thoroughly chilled, remove the vanilla bean pod, and then place the mixture in your ice cream maker; following the manufacturer’s instructions.

To make the popsicles

Use a teaspoon, scoop mango mixture in first to form the base layer. Return to the freezer for approximately 1 hour to set slightly, then spoon in a layer of vanilla, splitting the mixture between all the molds. Allow the vanilla layer to set, then add more mango for the final layer. Insert a stick into the center, then freeze overnight for best results. Dip the popsicles in warm water to remove them from the molds & serve.