"Several tamarind ice pops laid out on a bed of crushed ice, keeping them cool and refreshing, perfect for a hot day

Tamarind ice pops or icicles are a delightful way to savor the unique flavors of tamarind while staying cool during the hot summer months. Their tangy sweetness makes them a refreshing treat that is both easy to make and enjoyable for all ages. If you love the tang and freshness of lemonade, you will love tamarind ice pops. 

A stack of tamarind ice pops on a white tray ready to be frozen

Tamarind, a tropical fruit revered for its unique tangy flavor, is a staple in various cuisines around the world. Originating from Africa but now widely cultivated in India and tropical regions, tamarind is known for its brown, pod-like appearance and sticky, date-like texture. The fruit is encased in a hard shell and contains a sweet-sour pulp that has been used in both culinary and medicinal applications for centuries.

How to use tamarind

Tamarind’s versatility allows it to be used in savory dishes like Grilled Tamarind Chicken or Jerk Ribs with Tamarind BBQ Sauce, sweet treats such as Tamarind Balls, and even refreshing beverages like Tamarind Drink. In many cultures, tamarind is a key ingredient in sauces, chutneys, and marinades, adding a distinctive tang that enhances the overall flavor profile of dishes.

Close-up image of a tamarind ice pop, showcasing its rich, dark brown color and smooth texture

Why Tamarind Ice Pops?

As the temperature rises, the desire for something cool and refreshing becomes almost irresistible. Tamarind ice pops, with their unique blend of sweetness and tanginess, offer a perfect summer treat. They are not only delightful and cooling but also easy to make at home, providing a healthier alternative to store-bought popsicles that often contain artificial flavors and preservatives.

Tamarind icicles on a tray of ice

Tips and Tricks for Perfect Tamarind Ice pops

  • Balance the Sweetness:
    • Adjust the amount of sugar according to your taste. If you prefer a tarter ice pop, reduce the sugar. For a sweeter treat, add more sugar.
  • Consistency is Key:
    • Make sure to strain the tamarind concentrate well to avoid any pulp or seeds that could affect the smooth texture of your ice pops.
  • Flavor Enhancements:
    • For an extra burst of flavor, add a drop of mixed essence or angostura bitter to the tamarind mixture before freezing.
  •  Ingredients:
    • Using fresh, good-quality tamarind or tamarind paste will yield the best flavor. Avoid tamarind pastes with added preservatives or artificial flavors.
  • Creative Molds:
    • Experiment with different mold shapes to create fun and interesting ice pops. You can use standard ice pop molds, silicone molds, ice pop bags or even small cups.
  • Avoid Overfilling:
    • Leave a little space at the top of the molds when pouring the mixture. This allows for expansion as the liquid freezes.


Tamarind:  Use fresh tamarind if available.  Be sure to use ripe tamarind – the shell is typically brown.  Remove the shells and discard.  If unable to find fresh tamarind, use the best quality tamarind paste with you find.

Water: You will need both hot and cold water.  The tamarind will be soaked in hot water for half an hour to extract the flavor of the tamarind.  Add cold water to dilute to suit your taste.

Sugar: Tamarind is naturally sour, using sugar helps to cut the tartness.   Adjust the amount of sugar to suit your taste buds.

Other Frozen Treats worth trying

Tamarind icicles on a tray of ice

Get the Recipe Tamarind Ice Pops

Servings: 16 ice pops


  • 6 oz tamarind paste
  • 3 cups hot water
  • 1 1/2-2 cups sugar
  • 6 cups cold water


  • Prepare the Tamarind Concentrate:
    Place the tamarind paste in a large mixing bowl. Add 3 cups of hot water. Using your hands or a spoon, break up the tamarind paste. Mix it well with the water to create a tamarind concentrate and let it sit for about 20-30 minutes.
  • Mix and Strain:
    Strain the mixture through a fine-mesh sieve into another bowl, pressing down to extract as much liquid as possible. Discard the solids left in the sieve.
  • Add Sugar and Cold Water:
    Pour the tamarind concentrate back into the mixing bowl. Add the sugar and stir until it dissolves completely. Then, add 5 cups of cold water and mix thoroughly.
  • Pour into bags:
    Pour the tamarind mixture into ice pop bags and then tie a knot. If using molds, Insert ice pop sticks into the molds. If using cups, cover them with aluminum foil and poke the sticks through the foil to keep them upright.
  • Freeze:
    Place the ice pops in the freezer and let them freeze for at least 4-6 hours, or until solid. Once frozen, enjoy your refreshing tamarind ice pops!
Author: Jehan Powell