Peacock presents Holiday Steals & Deals with Jill Martin is here! Save up to 84% off gifts for everyone on your list

Strawberry Mango Popsicles
Strawberry mango popsicles
Frances Largeman-Roth / TODAY
print recipe
(29 rated)
Prep time:

Cold and flu season extends into late spring, so it's smart to keep making sure your immune system is ticking. I loaded up this pop with antioxidant and vitamin C-rich ingredients like strawberries, beets and mango. If you don't want to go the extra step of freezing the strawberry puree first, simply combine the strawberry mixture with the beet mixture and freeze for a total of 6 hours, or until completely frozen.

Notes: You will need six (3-ounce) ice pop molds with sticks. You can typically find fresh beet juice in the refrigerated section with the fresh juices.

Related: 4 must-try superfood popsicles


    • 10 ounces frozen unsweetened strawberries, thawed
    • 2 tablespoons pure maple syrup
    • 1/2 cup diced mango
    • 10 ounces fresh beet juice, store-bought
    • 1 tablespoon sugar


1. In a blender, add the berries and maple syrup. Combine until pureed. Transfer the mixture to a measuring cup with a spout and stir in the mango. Pour 2 tablespoons of the mixture into each pop mold and transfer to the freezer; freeze for 1 hour.

2. In a bowl, add the beet juice and stir in the sugar. Remove the pop molds from the freezer and pour about 1.5 ounces of the beet mixture into each mold. Return to the freezer for another 5 to 6 hours, or until completely frozen.

3. To unmold, run the pop briefly under warm water, remove and enjoy.

Frances Largeman-Roth, RDN, is a nutrition expert, writer and best-selling author. Her books include Feed the Belly, The CarbLovers Diet and Eating in Color. Follow her @FrancesLRothRD.