No, this isn’t a recipe for how to warm up for exercise! A limber is a refreshing and delicious Puerto Rican frozen tropical fruit puree popsicle that you can make for next to nothing. Limbers are the perfect way to cool down on a sweltering hot day. And, trust me, island people know all about keeping things chill when temperatures hit the triple digits. This one will become a summer favorite!
What Are Limbers?
Limbers are a popular frozen treat in always hot Puerto Rico. Tropical fruit purees or creamy milks are served in the small plastic cups they are frozen in. They’re named after the famous pilot Charles A. Lindbergh, who was obsessed with the icy fruit pops. My favorite flavor is mango, which is what we’re making today.
What Do You Need To Make Limbers?
This recipe is ridiculously easy and has an incredibly simple ingredient list. The hardest thing about it is waiting for the pops to freeze! Here’s what you need to make Mango Limbers:
- Mango– preferably fresh. You can, of course, use frozen but you might need to up the amount of sugar you put in the mix, as it won’t be as flavorful as fresh. In a pinch, mango nectar or juice are good options too.
- Sugar – helps sweeten the limber, as mango can sometimes be acidic, especially if they aren’t ripe. You can use your favorite sweetener here, to taste. Honey, agave nectar, brown sugar, and artificial sugars all work well.
- Lime juice – this isn’t a must, but it’s nice to have that citrus note.
- Ginger – fresh or powdered. Also not a must. But it adds a great pop of flavor.
How To Pick A Ripe Mango
When mangoes are ripe they should be aromatic and have some give when you press a finger into the skin. For limbers, I prefer to use small champagne mangoes, also known as Ataúlfo, Adaulfo, young, baby, yellow, or honey mangoes. They aren’t as fibrous as other mangoes and have a naturally deeply sweet flavor.
What DO You Freeze LimberS In?
Traditionally, limbers are frozen in small, usually 6-ounce, plastic cups. But single waste plastic isn’t our favorite at the Budget Bytes kitchen, so we used popsicle molds. You can use pretty much any squeezable freezer-safe container as your mold, and simply push the limber out once it;s frozen. If the limber is stuck in the container, just run warm water over the mold until the limber loosens.
Other Traditional Limber Flavors
If mango isn’t your thing, don’t miss out on this frozen treat! You can make it with almost any pureed fresh fruit or fruit juice and add sugar to taste. There are also creamy options. Try:
- Coconut Milk with a little cinnamon
- Tamarind Puree
- Orange, Lemon, or Lime Juice
- Pineapple
- Condensed Milk with a little cinnamon
- Guava Juice
- Passion Fruit Juice
Limbers
Servings 6 limbersIngredients
- 4 whole champagne mangoes, fresh ($4.00)
- 1/2 cup water ($0.01)
- 3 Tbsp sugar ($0.05)
- 1 whole lime, juiced (optional) ( $0.50)
- 1/8 tsp powdered ginger (optional) ($0.01)
Instructions
- Slice around the seed of the mangoes by making two cuts all the way through each mango, each just off-center.
- Use a large spoon to scoop out the mango flesh from the mango halves. Rough chop the mango flesh.
- Add the diced mango, water, and sugar to a blender. Hold the seed over the blender and run the spoon over the seed to extract any extra flesh and juice. Optional: Add lime juice and powdered ginger.
- Blend until a smooth puree forms. It should have the consistency of ketchup. If necessary, add a touch more water to thin out the puree. You should have about 3 cups of puree.
- Fill the ice pop molds, small freezer-safe glassware, or 6-ounce plastic cups, but not all the way up as the filling expands as it freezes.
- Freeze for 6 hours. Make it easy to unmold by dipping them in warm water. And then all you have left to do is to enjoy the most refreshing thing you'll have all day!
See how we calculate recipe costs here.
Equipment
Nutrition
How to Make Mango Limbers – Step by Step Photos
Slice around the seeds of the 4 mangoes by making two cuts through each mango from the stem to the tip. Each cut should be just off-center.
Use a large spoon to scoop out the mango flesh from each mango half. Rough chop the mango flesh.
Add the chopped mango, 1/2 cup water, and 3 tablespoons of sugar to a blender. Hold the seeds over the blender and run the spoon over the seeds to extract any extra flesh and juice. Optional: Add the juice of 1 lime and 1/8 teaspoon powdered ginger.
Blend until a smooth puree forms. It should have the consistency of ketchup. If necessary, add a touch more water to thin out the puree. You should have about 3 cups of puree.
Fill the ice pop molds, small freezer-safe glassware, or 6-ounce plastic cups, but not all the way up as the filling expands as it freezes.
Freeze for 6 hours. Make it easy to unmold by dipping them in warm water. And then enjoy the most refreshing thing you’ll have all day, guaranteed!
These were absolutely delicious and refreshing! I love having one after hot yoga when I can barely think about putting food in my tummy but I need something! I accidentally forgot the sugar but I don’t even notice or feel like something is missing. I did add the lime juice and the ground ginger and it is subtle and lovely. Even my 8 year old likes them! I just got my silicon popsicle molds and I am excited to make more variations. I did have to hunt for the specific mangos, but it was well worth it! I always struggle with the traditional mangos but have heard great things about the champagne mangos. Thank Monti! I have been enjoying your recipes!!
These look amazing! How much mango is required, by weight?
Monti, how “ice-y” are these? Ive had issues with other homemmade popsicle recipes ending up with one big, sweet ice cube with crystals running through it. Is that the style of a Limber or are they more smooth textured/with smaller ice crystals, like a commercially made popsicle?
It depends on the mango/juice you use. If it’s an Adolfo mango puree, it will have a smooth texture. But if you use a commercial juice that’s more water and flavorings than actual pulp, it will be an ice cube. Great question!
add 2 Tb of cornstarch to ingredients and blend as directed, restaurant trick used when making frozen desserts
Really enjoy reading about your recipes and what your blog offers! At Elite Maui Chef we are always looking for inspiration to create new and innovative ideas for out clients private dining experiences. Thanks for giving us new menu ideas and trying new spins on classics.
thank you!
These look amazing! I love the idea of the ginger and lime to give the mango a little something extra. I have been planning a storytime with Lucky Diaz’s book _Paletero Man_, so delicious popcicles have been top of mind. Can’t wait to try them, and some of the variations, too!
My sons grandmother ( fathers side ) is from Viequez. She would make us limbers and they were amazing. My son is coming to visit in October. Im gonna surprise him with some. Thanks for posting this!
That’s so great you’re going to surprise him with it! Mom love is the biggest love. Good for you. If you can find Adolfo mangoes now (they’re in season) harvest the flesh, dice it, and freeze it. They will have optimal flavor then.