Mango-Raspberry Paletas

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Mango-Raspberry Paletas
  • Prep 15 min
  • Total 24 hr 15 min
  • Ingredients 4
  • Servings 8
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Growing up in Mexico I used to go to the “Paletas shop” where you could find a variety of ice pops made with fresh fruits, nuts, water and milk, even adventurous combinations using jicama, pineapple and hot sauce. It was so difficult to decide which to buy, so many options! I can still taste these amazing flavors in my memories and they are a wonderful reminder that using fresh produce is what makes the difference in any dish or recipe. That is why I’m sharing my interpretation of traditional Paletas using a mango cream base (my mom’s special recipe) combined with fresh raspberries for an additional tang.


  • 4 fresh champagne mangoes (known also as “Ataulfo” or “Manila”)
  • 24 fresh raspberries
  • 1 can of condensed milk
  • 1 small can of evaporated milk (or 1/2 cup if not found)


  • 1
    Add the mango flesh, the condensed milk and the evaporated milk to the blender, mix well until getting a thick consistency.
  • 2
    Place your ice pop molds and pour the mango cream, add 3 raspberries per pop and seal.
  • 3
    Freeze for 24 hours. This makes 8 ice pops.

Expert Tips

  • tip 1
    Very simple recipe, easy and with few ingredients, I’m sure you will score BIG when trying this at home.
  • tip 2
    Mango-Raspberry Paletas are perfect for the summer or anytime when craving something sweet and tangy, serve using whimsical décor and enjoy with your family and the kids!

Nutrition Information

No nutrition information available for this recipe
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