This Strawberry Mango Chia Popsicles Recipe is made with pure fruit, chia seeds, and a special ingredient to hydrate and replenish electrolytes!
I don’t know about you, but here in Utah, it’s been triple digits hot this summer and that can be kind of scary if you are spending the day out in the sun with your kids. We are always sure to bring ice water in our water bottles, we re-apply sunscreen frequently, and rest in the shade when we can, but when the kids want popsicles as a treat from all the heat, I feel guilty handing them a cheap, store-bought sugar and/or high fructose corn syrup laden popsicle.
My solution… make my own popsicles! These are made with REAL organic strawberries and mangoes, chia seeds for its superfood health benefits (like protein, fiber, and healthy carbs), and the secret ingredient that brings it all together is…
Coconut Water!!! Coconut water is an excellent hydrating drink that replenishes electrolytes, like that of a sports drink, but in a more natural way. So I thought it was the perfect ingredient to add to my popsicles!
Side Note: For me, drinking coconut water plain is an acquired taste, so making these popsicles was a win because of the extra fruit flavors!
Want more, real fruit frozen treats? Try my INSTANT BLUEBERRY FROZEN YOGURT.
Strawberry Mango Chia Popsicles
- 1 1/2 cup strawberries
- 1 1/4 cup coconut water
- 1 teaspoon honey
- 4 teaspoon chia seeds
- 1 1/2 cup pieces mango
- Puree strawberries (fresh or frozen) with half of the coconut water in a blender or food processor. Taste the mixture and blend in honey to desired sweetness, if needed. Stir in 2 teaspoons of chia seeds. Set aside.
- Puree mango (fresh or frozen) with the other half of the coconut water in a blender or food processor. Taste the mixture and blend in honey to desired sweetness, if needed. Stir in the remaining 2 teaspoons of chia seeds.
- Alternately pour each fruit mixture (for a marbled look) into popsicle molds and freeze until set.
- Makes 10 (3 ounce) popsicles.
- If you have the Norpro Ice Pop Maker like I do, I like to let it freeze for 45 minutes and then add my wooden sticks so they stay in place better and the lid will come off easier.
~Amber Brady is a wife, mother, mormon, and culinary graduate who shares her favorite recipes, tips, tricks, and tutorials on her blog Dessert Now, Dinner Later to help you be an outstanding home cook with culinary know-how!