August 11, 2017

Recipe of the Month: Strawberry Mango Ginger Popsicles

Rina Tang

When she is not busy working as a Health Information Management Clerk at HHC, Rina Tang makes and sells homemade juices, teas, popsicles, and other healthy food products through her small business, From Roots to Juice.  

From Roots to Juice has its own roots in Rina’s long-standing love of healthy eating, cooking, and especially juicing.  Rina would post pictures of her homemade juices on Facebook, and found that friends were interested in learning about, trying, and even buying her products. Rina founded From Roots to Juice in 2013, taking orders through the company’s Facebook page, and the business has continued to grow ever since.

Word has started to spread: a local cafe in Hyde Park, Ancien Cafe & Cycle, recently started selling three of Rina’s drinks, including her pineapple ginger lemonade, after discovering From Roots to Juice on social media.

Rina hopes to continue expanding From Roots to Juice and to partner with more local vendors. Meanwhile, she has been taking online nutrition classes with the Institute for Integrative Nutrition, and hopes to incorporate the knowledge she gains into her business. Check out From Roots to Juice on Facebook and on Instagram at @fromrootstojuice, and try out her recipe for strawberry mango ginger popsicles at home!

Strawberry Mango Ginger Popsicles

All natural, 4 ingredients, and no sugar added!

Tools you need: Blender, Hand Juicer, Knife, Popsicle Molds, Grater, measuring spoons, measuring cups, small dish

Prep Time:15 mins, 30 mins and 4.5hrs freeze time


  • Strawberries: 1 cup, plus 5-6 additional, stems removed
  • Mango: 2 ripe, seeds removed
  • Ginger-root: 1 tablespoon fresh juiced. Peel and grate approx 1 inch knob, squeeze the juice out with your fingers into a small dish.
  • Orange Juice: up to 2 fresh oranges squeezed. OR 1 cup of juice not concentrate, divided.


In blender, mix strawberries with 1/4 cup fresh orange juice, blend until pureed. Pour mixture into 8 popsicle molds.  To achieve the half mango/strawberry design, place molds in freezer securely tilted. Leave in freezer for 30 mins. Gather remaining 5-6 strawberries and slice thinly. Set aside.

Rinse the blender out and add the mango, remaining 3/4 cup orange juice and 1 tablespoon of juiced ginger, blend until smooth.

Remove the molds from the freezer. The strawberry mix should be a slushy consistency by now. Pour the mango mixture over the strawberry puree, leaving room just below the top. Use a knife to gently swirl some of the strawberry mixture into the mango puree. Add 2-3 of the pre-sliced strawberries along the sides of each mold.  Top off the molds with the remaining mango puree and then insert the stick part of the mold to cover each one.  (If using traditional wooden popsicle sticks, place the filled molds into freezer for 30 mins. BEFORE inserting the wooded sticks).

Place molds back into the freezer and allow a min of 4.5hrs.freeze time.

To pull the  popsicles from the molds once they have completely frozen, run each popsicle underneath a steady stream of warm water (10 seconds for each) to loosen the popsicle from the mold.  Do not twist! Twisting will loosen the popsicles from the stick. Enjoy!