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Raspberry Mango Sangria Ice Pops

by Pierce Abernathy featured in Frozen Sangria Pops


for 12 ice pops

  • 1 cup
    mango, chopped (165 g)
  • ½ cup
    fresh raspberry, divided, plus 24 raspberries (60 g)
  • 2 cups
    rosé wine (480 mL)
  • 1 cup
    lemon-lime soda (240 mL)
  • 2 oz
    triple sec (60 mL)

Special Equipment

  • ice pop mold
  • ice pop stick
    Calories 67
    Fat 0g
    Carbs 8g
    Fiber 0g
    Sugar 7g
    Protein 0g

Estimated values based on one serving size.



  1. In a blender, combine the mango, ½ cup (60 g) raspberries, the rosé, lemon-lime soda, and triple sec and blend until smooth.
  2. Place 2 raspberries in each ice pop mold.
  3. Pour the mixture into the ice pop molds, seal with the lids, and add the ice pop sticks.
  4. Freeze until solid, at least 4 hours, or overnight.
  5. Carefully remove the ice pops from the molds.
  6. Enjoy!




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