Creamy Mango Sorbet Pops

Thank you to Safest Choice Eggs for sponsoring this post

I hope you have dreamy plans in store this summer. Like cycling across Tuscany. Or across town to your neighborhood pool. Hiking the Himalayas. Or your favorite regional park. Exploring the wild waters of the Adriatic. Or the sleepy creek that runs alongside your house.

Wherever you go, or don’t go this summer, you’ll need refreshments. Pops. Creamy Mango Sorbet Pops to be exact. They’re certainly dreamy.

The recipe springboards off of the Raspberry Sorbet I posted last summer. It involves whirling together little more than frozen fruit, honey, and egg whites and pouring it into pop molds. Since the eggs don’t get cooked here, I rely on Safest Choice pasteurized whites, which give the sorbet both lift and lusciousness.  The fact that each batch packs a full pound of nutrient-rich mango adds to the appeal. Honey serves as the sole sweetener.

The recipe makes a generous amount, so feel free to scale it down. You may have to use math for this, for which you’ll be on your own. It’s against my religion to use math during the summer.


Creamy Mango Sorbet Pops

If Safest Choice eggs aren't sold in your neck of the woods, you can substitute pasteurized egg whites sold in cartons in the egg section of most supermarkets.
Course Dessert, Snack
Prep Time 8 minutes
Total Time 8 minutes
Servings 10 three-ounce pops with some left over for sampling
Author Katie Morford


  • 1/3 cup honey
  • 3/4 cup warm water
  • 1 teaspoon vanilla extract
  • 1 16-ounce bag frozen mango chunks
  • 3 pasteurized egg whites, such as Safest Choice or the equivalent in pasteurized liquid egg whites


  1. In a small bowl, whisk together the honey, vanilla, and warm water until the honey dissolves into the water. Set aside.
  2. Put the frozen mango into the bowl of a food processor fitted with a metal blade. Add the honey/water mixture and run the processor until the mango blends into a creamy puree, about 1 minutes. Add the egg whites and run the processor again until the sorbet turns pale in color and increases in volume, about 2 minutes.
  3. Pour the sorbet into pop molds and freeze for several hours until firm.


06.19.2014 at7:10 AM #

Kate @ ¡Hola! Jalapeño

I love that sorbet recipe and make it all the time! Making popsicles out of it is a great idea, can’t wait to try! Thanks, Katie.

06.19.2014 at7:10 AM #

Katie Morford

Thanks Kate. I love that raspberry sorbet too.

06.25.2014 at7:04 AM #

erin {yummy supper}

Hello from Greece! Our “dreamy summer plans” are a reality at the moment. Though I gotta say, your tasty looking mango sorbet pops would make our hot days at the beach even dreamier!

06.25.2014 at7:04 AM #

Katie Morford

I imagine that frozen mango isn’t among the offerings in your local market there. Have a great trip!

08.10.2014 at3:09 AM #

ejiekpe michael

hi there, its really beautiful what you guys do with food especially as it regards feeding kids, however i tough to make note that you should also start thinking about those of us who dont live in the US or even Europe, am talking Africa. my challenge is finding some of the ingredients i read on-line so many times i just find replacements and hey!! sometimes its amazing the out come, some other time u dont wanna know.. i am presently working on a project within my state its called “KIDS CHEF” its a concept i believe will revolutionise the way we teach cooking in our schools. pls ill be needing materials that can be of help even quick and easy to make meals or drinks especially useful tips on children handling … thanks

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