Tropical Fruit Ginger Ice Pops Recipe – Easy Summer Coolers

Last Updated on 2 months by Neha Deshmukh

Tropical Fruit Ginger Ice Pops Recipe – Easy Summer Coolers

Hey everyone! If you’re anything like me, you’re always on the lookout for ways to beat the heat, especially during those scorching Indian summers. And honestly, nothing hits the spot quite like a homemade popsicle. These Tropical Fruit Ginger Ice Pops are my go-to – they’re bursting with sunshine, a little zing from the ginger, and are seriously refreshing. I first made these when my little niece came to visit, and she absolutely devoured them! They’ve been a family favorite ever since.

Why You’ll Love This Recipe

These aren’t just any popsicles. They’re a little slice of tropical paradise, packed with vitamins and flavor. They’re super easy to make, require minimal ingredients, and are a fantastic way to use up ripe fruit. Plus, the ginger adds a lovely warmth that balances the sweetness perfectly. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to whip up a batch of these delightful ice pops:

• 12 oz fresh pineapple
• 2 cups fresh mango pulp
• 1 orange
• 1.55 oz fresh ginger
• 17.5 fl. oz coconut water (about 500ml)
• Pinch of salt

Ingredient Notes

Let’s talk ingredients! Getting the right ones makes all the difference.

Pineapple Selection

Look for a pineapple that feels heavy for its size and smells sweet at the base. A little give when you gently squeeze it is good too! Don’t be afraid of a pineapple with a few blemishes – it just means it’s been loved.

Mango Pulp – Fresh vs. Store-Bought

Fresh mango pulp is always best, if you can get your hands on it. Alphonso mangoes are incredible if they’re in season, but any sweet, ripe mango will work beautifully. If fresh isn’t an option, you can use store-bought mango pulp, but check the ingredients to avoid added sugar.

Ginger – Varieties and Freshness

I prefer using a young ginger root for these popsicles – it has a milder, sweeter flavor. But any ginger will do! Just make sure it’s firm and not shriveled. A little ginger goes a long way, so don’t overdo it if you’re not a huge fan of spice.

Coconut Water – Benefits and Substitutions

Coconut water adds a lovely subtle sweetness and electrolytes, perfect for rehydration. You can use fresh coconut water if you’re feeling fancy, or store-bought is perfectly fine. If you don’t have coconut water, you can substitute it with orange juice or even plain water, but it will slightly alter the flavor.

Step-By-Step Instructions

Alright, let’s get blending! It’s seriously simple.

1. First, peel and chop your pineapple and orange. Roughly chop the ginger too.
2. Now, add the pineapple, mango pulp, orange segments, ginger, coconut water, and a tiny pinch of salt to your blender.
3. Blend everything until it’s super smooth and creamy. If you like a really clear popsicle, you can strain the mixture through a fine-mesh sieve to remove any pulp. I usually skip this step, though – I like a little texture!
4. Pour the mixture into your popsicle molds.
5. Pop them in the freezer for 3-4 hours, or until completely frozen.

Expert Tips

A few little things I’ve learned along the way…

• Don’t overfill the popsicle molds – leave a little space at the top for expansion as they freeze.
• If you’re using pulp-free juice, you might want to add a little bit of the fruit itself for texture.
• For easier removal, run the molds under warm water for a few seconds before trying to pop out the ice pops.

Variations

Want to switch things up? Here are a few ideas:

Spice Level – Adding a Kick

My friend, Priya, loves to add a tiny pinch of cayenne pepper for a little heat. It’s surprisingly delicious!

Vegan Adaptation

This recipe is naturally vegan, but double-check your coconut water if you’re being super strict.

Festival Adaptations – Summer Solstice/Heatwave Treats

These are perfect for celebrating the summer solstice or just surviving a heatwave! I sometimes add a sprig of mint to each popsicle mold for a festive touch.

Popsicle Mold Alternatives

Don’t have popsicle molds? No problem! You can use small paper cups or even ice cube trays. Just insert popsicle sticks after about an hour of freezing.

Serving Suggestions

These are amazing on their own, of course. But they’re also lovely served with a sprinkle of chopped nuts or a drizzle of honey. My kids love them with a side of fresh fruit salad.

Storage Instructions

Store the ice pops in an airtight container in the freezer for up to a month. Honestly, they rarely last that long in my house!

FAQs

Got questions? I’ve got answers!

How do I prevent ice crystals from forming in my popsicles?

Using a higher ratio of fruit to liquid can help. Also, make sure your freezer is set to a consistent temperature.

Can I use frozen fruit instead of fresh?

Absolutely! Frozen fruit works great, especially if it’s not peak season for fresh produce. You might need to add a little extra liquid to get the right consistency.

What if I don’t have coconut water?

As mentioned earlier, orange juice or plain water are good substitutes, but the flavor will be slightly different.

Can I adjust the sweetness of these ice pops?

Definitely! Add a little honey or maple syrup if you prefer a sweeter popsicle.

How long will these ice pops keep in the freezer?

Up to a month, but they’re best enjoyed within a week or two for optimal flavor and texture.

Is ginger good for digestion, and how does it complement the fruits?

Yes! Ginger is known for its digestive benefits. It adds a warm, spicy note that beautifully complements the sweetness of the pineapple and mango, creating a balanced and refreshing flavor profile.

Enjoy! Let me know if you try this recipe and what you think. I love hearing from you all.