Strawberry Mango Yogurt Popsicles
A delicious way to cool down on a hot day! These popsicles are AIP friendly, gluten and dairy free and free of refined sugars and artificial colors. Summertime on a stick!
Equipment
- 1 Blender or Food Processor
- Measuring Spoons
- Measuring cups
- 8 Popsicle Molds
- Butter Knife
Ingredients
- 3 cups Strawberries, fresh, hulled and chopped Use organic if possible
- 3 cups Mango, fresh, cubed
- 2 tbsp Maple Syrup
- 2/3 cup Coconut Yogurt, vanilla or plain See Recipe Notes
Instructions
Preparation:
- Puree strawberries in a blender or food processor with 1 tablespoon of maple syrup. Set aside.
- Puree mango in a blender or food processor with 1 tablespoon of maple syrup. Set aside.
Make:
- Line up popsicle molds so they are standing upright.
- Using the following measurements, layer the ingredients into the mold:2 teaspoons of strawberry puree, followed by 1 teaspoon of yogurt, followed by 2 teaspoons of mango puree
- Continue to layer until popsicle mold is almost full (remember to leave a little room so that you can swirl the contents with a knife and have room for the popsicle stick).
- Run a dull knife up and down the side of the mold to create the swirl. Tap mold to release any air bubbles.
- Insert stick/handle and place in the freezer for at least 6 hours or overnight.
Notes
- Most brands of vanilla flavored coconut yogurt will have some cane sugar in them for sweetness. If you'd like to avoid the refined sugar, create your own by purchasing plain coconut yogurt and add a bit of vanilla and maple syrup to it. Alternatively, you can just use the plain yogurt.
- To make the popsicle easier to release from the mold, you can run the mold under warm water briefly.
- Get creative! Switch up the fruit to create your own version of these treats! Consider blueberries and strawberries for a patriotic July 4th popsicle!