Cooking with Aubrey

Mango Raspberry Popsicles

With Memorial Day behind us and last week’s heat, keeping cool and hydrated is important for everyone, especially runners. I recently started making popsicles for our household. I picked up a popsicle mold at a garage sale and have been putting it to good use using various combinations of frozen fruit, liquids (apple juice, coconut water, cherry juice) and yogurt. The hardest part of the recipe is waiting several hours for the pops to harden. The promise of a post run popsicle, is one way I can lure my son into the jogging stroller for a run with his momma.

Mango Raspberry Popsicles


  • ¼ cup apple juice (divided)
  • ¼-½ water
  • 1 ½ cup frozen mango
  • 1 ½ cup frozen raspberries


  1. Place the mango in a blender or food processor along with half of the apple juice. Pulse until a smooth puree, adding water if needed to get the proper consistency. Remove from blender and set aside.
  2. Blend the raspberries and remaining apple juice until a smooth puree. Once again add water if needed.
  3. Layer the mango and raspberry puree in popsicle molds or paper cups. Add the popsicle sticks and freeze for at least 6 hours.


Aubrey SchultzAubrey Schulz is a certified nutrition and triathlon coach with Get Out N Play. She works with clients to help them reach their nutritional and athletic goals, in the kitchen, out on the road and in the water! Plus she's knowledgeable about how essential oils can boost your wellness and fitness. You can reach her at

Connect With Us

see the latest from Fleet Feet West Hartford