orange tangerine mango cream ice pops
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5 from 2 votes

Orange-Tangerine-Mango-Cream Ice Pops

These ice pops are so easy to make! Make them solid, make them 
Course: Desserts, Paletas & Granitas
Cuisine: American, Mexican
Author: Silvia


  • 1 cup  Juicy Juice® 100% Juice Orange Tangerine
  • 1 cup Juicy Juice® 100% Juice Mango
  • 1 1/2 cup heavy whipped cream
  • 4 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • * If you want to make the layered ice pops, mix also an extra 1/4 cup Juicy Juice® Orange Tangerine and an extra 1/4 cup Juicy Juice® Mango in a separate jar and place in the fridge, you won't need this for the first hour of freezing.


  • Pour juices into a jar or measuring cup.
  • Add whipped cream, sugar and vanilla and mix until sugar dissolves. Pour into the ice pop molds.

For solid ice pops

  • Pour into the ice pop molds. Freeze for an hour or until slightly set, and insert the ice pop sticks.
  • Freeze for at least 6 hours, overnight is better.

For layered ice pops

  • Fill 1/3 of each ice pop mold.
  • You may need to wait for another hour, or hour and a half until they are frozen solid. I recommend setting an alarm to check. When the first layer is solid, fill another 1/3 of each mold with the juice mixture from the fridge. Return to freezer. Check 45 minutes later, if it is slightly set, insert the ice pop sticks.
  • Return to freezer and wait for another 30-45 minutes. When they are solid, add a final, creamy layer.
  • Freeze until last layer is frozen.

For both

  • To remove from molds, just run water over the outside of the molds and carefully move the sticks from side to side until the pops come loose.


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