Frozen raspberry-mango bellini popsicles with two layers: tart raspberry on the bottom, sweet mango-prosecco on top. Fruity, slightly boozy, and two-toned.
What if a bellini was a popsicle? Fresh raspberries blended with honey, poured into moulds as the first layer and frozen for thirty minutes. Then ripe mangoes blended with more honey and a cup of prosecco, poured on top as the second layer. Sticks inserted, frozen for four hours or overnight. Two layers, two fruits, prosecco in every bite. These don’t last long here.
The raspberry layer freezes darker and more tart. The mango-prosecco layer is golden and sweet with a faint fizz that survives the freezing. When you bite into one, you get both layers at once, cold and fruity and slightly boozy. Run warm water over the moulds for a few seconds and they slide right out.
Tips for Making Frozen Raspberry-Mango Bellini Popsicles
Freeze the raspberry layer before adding the mango
Pour the raspberry puree into the moulds, filling each about one-third full. Freeze for thirty minutes until slightly firm but not solid.
If you pour both layers at once, they mix together and you lose the two-tone effect. The brief freeze creates a barrier between the layers.
Blend the mango with prosecco last
The prosecco goes into the blender with the mango and honey. Blend until smooth. The carbonation mostly disappears, but a trace of fizz survives in the frozen popsicle.
Pour the mango mixture over the partially frozen raspberry layer, insert sticks, and freeze for at least four hours. Overnight is best for a firm set.
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Frozen Raspberry-Mango Bellinis
Total Time: 255 minutes
Yield: 10 Popsicles 1x
Diet: Vegan
Description
Refreshing and slightly boozy, these mango and raspberry Bellini popsicles are a summery take on the classic drink.
Ingredients
Units
Scale
Instructions
- In a blender, combine the raspberries with 2 tablespoons of honey (or 1 tablespoon agave if vegan) and blend until smooth.
- Pour the raspberry mixture into popsicle molds, filling each about 1/3 full. Freeze for about 30 minutes until slightly firm.
- In a clean blender, combine the mangoes with the remaining honey (or agave) and prosecco. Blend until smooth.
- Pour the mango mixture over the raspberry layer in the popsicle molds, filling to the top.
- Insert popsicle sticks and freeze until solid, about 4 hours or overnight.
- To release the popsicles, run warm water over the outside of the molds for a few seconds.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 popsicle
- Calories: 80
- Sugar: 18
- Sodium: 5
- Carbohydrates: 20
- Fiber: 2
- Protein: 1
Frequently Asked Questions
Can I make these without alcohol?
Yes. Replace the prosecco with sparkling water or sparkling apple juice. The popsicles will freeze harder without the alcohol, so let them sit for a minute before eating.
What kind of honey works?
Any liquid honey. Four tablespoons total, divided between the two layers. Honey keeps the popsicles slightly softer than sugar would. If vegan, use light agave instead.
How long do these keep in the freezer?
Up to two weeks in the moulds or wrapped individually in plastic wrap. The raspberry layer may darken slightly over time, but the flavour stays the same.