Raspberry mango wine popsicles are a delightfully refreshing, adults only treat. Perfect for hot summer days, BBQs, or no special reason at all.
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There is nothing better on a hot day than an ice cold popsicle. The frozen, fruity kind that can distract you from the intense pounding heat of the day. With temperatures rising into the nineties and creeping closer and closer to triple digits it’s time to dust off some of my favorite popsicle recipes and share them with you.
From now through the middle of September I’ll be sharing some of my favorite recipes for homemade popsicles with an adults only, alcoholic twist! There are many benefits to making popsicles at home. The biggest one being that you control the ingredients – hello wine!!. This also means you also get to control how much sugar and what kind of fillers are included.
I’m kicking off this summer series with these raspberry mango wine popsicles. The tartness of the raspberry balances with the sweetness of the mango for a fun flavor sensation. They also look pretty, even if it was an accident!
When it comes to making popsicles, the riper the fruit the less extra sugar, honey, or other sweeteners you need to add. If your fruit hits perfect ripeness and you don’t have time to process it, freeze it and come back to it later. This makes it so easy to fit homemade popsicles with perfectly ripe fruit into your own schedule.
Some equipment is required, but nothing too fancy. You’ll need a food processor or blender. I used the chopper attachment on my immersion blender, which worked great. You’ll also need a set of popsicle molds.
Growing up we used disposable plastic cups and regular old wooden sticks, but I like that these molds are reusable and they were less than $11 when I bought mine.
These popsicles are processed in two steps starting with the raspberries.
I have tried this recipe with both frozen and fresh raspberries. If using fresh throw your raspberries into the food processor or blender and pulse a couple of time to puree. If using frozen, the berries will need to be thawed out, but you can skip the food processor step as the berries will be very soft and mushy.
Once your berries are mush run them through a fine mesh sieve, mashing with the back of a spoon or a silicone spatula to remove the seeds.
Combine the raspberry puree with the orange liqueur – I used Cointreau, which I had leftover from my New Year’s pomegranate orange sparkler – and the simple syrup if using.
Simple syrup is made by mixing equal parts water and white sugar, then heating it until the sugar is dissolved. I make a cup’s worth at a time and use it for sweetening cold brew coffee and iced tea all summer long.
Place 1 tablespoon of the raspberry mixture into each popsicle mold.
Peel the mango and remove the seed. Wash out the basin of your food processor or blender, place the mango and the wine inside. I like chardonnay for this blend, but any white wine you have on hand will work.
Pulse to puree then slowly pour 1/3 cup of the puree into the molds on top of the raspberry puree. As you pour the raspberry will spread out and slip up the sides of the mold creating that pretty, but completely accidental, color pattern.
Place the molds into the freezer for at least 8 hours to fully set.
These raspberry mango wine popsicles are best enjoyed with friends on a hot day, but they also taste great on a chilly spring afternoon when you are suffering from a case of writer’s block and can’t stomach any more coffee.
I’ll be back in 2 weeks with the second installment of this adults only, booze inspired popsicles series. What’s your favorite kind of popsicle? If there is one you would like to see with an adults only spin let me know in the comments below!
Don’t forget to pin or yum this recipe for later!
Raspberry Mango Wine Popsicles
Raspberry Mango Wine Popsicles
For raspberry puree:
- 5 ounces fresh or frozen raspberries
- 1/3 cup water
- 1 1/2 tsp simple syrup optional
- 1/2 tsp orange liquor
For mango puree
- 2 mangos about 2 1/4 cups chopped
- 1/2 cup chardonnay
Puree the raspberries in a blender, then remove the seeds by running them through a fine mesh sieve. Use the back of a spoon to mash the fruit through the sieve.
Combine the seedless raspberries with the water, simple syrup, and orange liqueur.
Measure 1 tablespoon of the raspberry puree into each popsicle mold.
RInse the raspberries from the blender.
Peel the mangos and remove the seed. Place the mangoes along with the wine into the blender and puree until smooth.
Pour 1/3 cup of mango mixture into each popsicle mold.
Place sticks on top of molds and secure.
Freeze popsicles for a minimum of 8 hours before serving. They can be kept in the freezer for up to three months.