Tag Archives: mango

Banana Mango Strawberry Real Fruit “Bullet” Popsicles

I've been having a great time making real fruit popsicles. Yesterday I had a guest post at my friend Patty's to share my Strawberry Lemonade Popsicles. Go here to get the recipe and see the Rocket Pops: Strawberry Lemonade Popsicles

For the recipe at Patty's I used our Tovolo Blue Rocket Pops (this is my Amazon affiliate link) which I bought from Amazon but for my Banana Mango Strawberry Real Fruit Popsicles I used our Tovolo Star Ice Pop Molds (this is my Amazon affiliate link).

banana-mango-strawbry-6597

The recipe is very simple. I wanted to try to recreate the colorful “bullet” popsicles that my sons liked so much when they were younger – except obviously I had no plans to include the sugar, high fructose corn syrup, artificial coloring, and chemical flavorings. I decided for my colors to use banana, mango and strawberry. There is no end to the assortment of fruit popsicles you can make if you just use your imagination. And there's no need to divide up the colors as I did, I'm sure these would taste sensational if you just blended all the fruits together.

I usually make popsicles in the day and freeze overnight. Once these were ready I had to have one. They were really a yummy treat, cool and fruity. 🙂

I've been loving the Tovolo popsicles molds and one of the main reasons is because they are BPA-Free. I try to avoid BPA as much as I can and it is a nice relief to find a product that I can use that I don't need to be worried about.

My son Matthew is also loving the fruit popsicles. Each one holds such a small amount but the popsicle makes you think you are getting a large portion. Matt likes to come back for seconds and he is happy with just two p0psicles. See the bottom of my post for tips in removing the popsicles from the molds.

Banana Mango Strawberry Real Fruit Popsicles

  • 2 bananas (preferably ultra-ripe with brown spots)
  • 12 strawberries
  • 1 mango
  • 1 tablespoon raw honey [affiliate link] (if desired)

Pop molds hold 2.5 ounces each so you need 2 cups of fruit to fill all six. Freeze overnight for best results.

Peel the bananas and mash with a potato masher. Divide the bananas into two portions.

Peel the mango and remove as much of the flesh as you can from the seed. I usually cut off what I can with a knife and then carefully use a spoon to scrape what I can from the seed. Be careful as you handle the seed as they are usually very slippery and the seed also has a very sharp edge which could cut your skin.

Place mango flesh into a blender or your Magic Bullet (this is my Amazon affiliate link) and blend until smooth and creamy.

Wash the strawberries, remove the stems. Blend until smooth. Add honey, if desired.

Divide the strawberries in half. Mix half of the strawberries with one half of the bananas.

Seat the molds into the holder. Drop in about one inch of strawberries, this is about 2 tablespoons.

The fruit is thick so as you place the fruit into each mold, check for air pockets with each layer. I took the handle of a long spoon to displace any air bubbles.

banana-mango-strawberry2Next layer in the plain bananas.

Next layer in the mango.

Finally layer in the strawberries and bananas mixture. Fill just below the top of the mold.

Take care that you do not fill all the way to the top as when you place the handle in the fruit it will disperse just enough so that the fruit fills the mold. If you fill it too full it will spill over as you insert the handle and make for a sticky mess.

banana-mango-strawberry3

Just set the handles on top of the molds, do not press down until they click into place. If you do you will have a very hard time removing the popsicle from the mold once frozen.

banana-mango-strawberry1

Some tips for using the molds:

Run hot water over the mold for 30-45 seconds before trying to remove the popsicle.

Sometimes the handle will pop out without the popsicle attached. This could be because the pops weren't frozen enough. When this has happened I just put some water into the stick hole, replace the handle and allow to freeze for a few more hours.

When I made these multi-fruited pops one of them came out leaving the strawberry at the bottom still in the mold. I “glued” it back together with water, then replaced the popsicle back into the mold to freeze and try again later.

Remember – don't press the handle all the way down as it will make it much more difficult to remove the popsicle.

Enjoy!

5.0 from 1 reviews
Banana Mango Strawberry Real Fruit Popsicles
Author: 
Recipe type: Summer Snacks
Cuisine: American
 
Real fruit popsicles, perfect for a hot summer day.
Ingredients
  • 2 bananas (preferably ultra-ripe with brown spots)
  • 12 strawberries
  • 1 mango
  • 1 tablespoon raw honey (if desired)
Instructions
  1. Peel the bananas and mash with a potato masher. Divide the bananas into two portions.
  2. Peel the mango and remove as much of the flesh as you can from the seed. I usually cut off what I can with a knife and then carefully use a spoon to scrape what I can from the seed. Be careful as you handle the seed as they are usually very slippery and the seed also has a very sharp edge which could cut your skin.
  3. Place mango flesh into a blender or your and blend until smooth and creamy.
  4. Wash the strawberries, remove the stems. Blend until smooth. Add honey, if desired.
  5. Divide the strawberries in half. Mix half of the strawberries with one half of the bananas.
  6. Seat the molds into the holder. Drop in about one inch of strawberries, this is about 2 tablespoons.
  7. The fruit is thick so as you place the fruit into each mold, check for air pockets with each layer. I took the handle of a long spoon to displace any air bubbles.
  8. Next layer in the plain bananas.
  9. Next layer in the mango.
  10. Finally layer in the strawberries and bananas mixture. Fill just below the top of the mold.
  11. Take care that you do not fill all the way to the top as when you place the handle in the fruit it will disperse just enough so that the fruit fills the mold. If you fill it too full it will spill over as you insert the handle and make for a sticky mess.
  12. Just set the handles on top of the molds, do not press down until they click into place. If you do you will have a very hard time removing the popsicle from the mold once frozen.
Notes
The pop molds used in this recipe were the Tovolo Star Pop Molds and they hold 2.5 ounces each so you need 2 cups of fruit to fill all six. Freeze overnight for best results.

This image will take you to affiliate partner Amazon if you wish to learn more about or purchase the Tovolo Star Ice Pop Molds.

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If you love desserts like this, I have two cookbooks you really need to check out ASAP! Everyone Loves Pudding and Naturally Sweetened Treats.

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Mango Coconut Walnut Date Balls

Mango Coconut Date Ball Fudge Babies

Mango Coconut Walnut Date Balls

This is another variation of the “Fudge Babies” so named and created by Chocolate Covered Katie. The first time I made Fudge Babies were for my birthday in 2011, my second birthday while on GAPS. In addition to making several versions of Katie's, I created two of my own: Banana Bread Babies and Pacific Island Babies. This time I had ordered some freeze-dried  mango from Tropical Traditions* so I was anxious to see how they would work together.

These are rich and decadent tasting. I brought them to work to let my coworkers sample, and four of us split one of these doing a taste test. I brought them to a potluck later that evening and several people commented on how delicious they were.

This recipe only has five ingredients and is very easy to make. Please note, although I'm sharing grams, this recipe does not need to be exact.

For this recipe I used regular dates. They were firm and somewhat dry. As I weighed out the dates, I made sure that each one was free from its pit.

Mix the first four ingredients together in a bowl.

Divide the batch into fourths and place one fourth of the mixture into your food processor. Pulse until the dates are chopped into small pieces, about the size of a small pea. You may need to add 1 or two teaspoons of water if your dates are dried out like mine were as otherwise they just spun around in the food processor bowl. With a tiny bit of water the processor blades were able to grab hold of the dates and chop them. Remove and place in a different bowl. Continue with the remaining mixture.

Mix the entire amount together.

Measure out 1 Tablespoon and 1 Teaspoon for each Fudge Baby. I do this by dipping the measuring spoon into the bowl and pressing firmly against the side to get a solid measured amount. Drop onto a cookie sheet and using your hands press firmly into a tight, round ball.

Finally, dip the balls into shredded coconut.

These do not need to be refrigerated immediately and will stay firm at room temperature.

Yields 25.

This post was included at Fat Tuesday.

*If you order from Tropical Traditions by clicking on any of my Tropical Traditions links and are a brand new customer, you will receive this free book: Virgin Coconut Oil : How it Has Changed People’s Lives, and How it Can Change Yours, and I will receive a discount coupon for referring you. Thank you!

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Raw Mango Medallions

Mango & White Chocolate Chunk Medallion Coconut Flour Cookies

Raw Mango Medallions

I had big dreams for these cookies. They taste great, but they didn't turn out like I expected.  They taste like mangoes, but if made them again I would not include the white chocolate chunks. The white chocolate was amazing, but it didn't work so good for me baked.

I'm going to share them with you in case you want to experiment.

First I took three sweet, ripe mangoes, peeled them and removed the flesh from the seed. If you are going to use the mangoes as I did, it works great to just take them in your hand and squeeze over a bowl. The flesh will mash off and be careful as you get close to the seed because it has sharp edges. Use a potato masher to mash any large chunks.

Fresh Mango

Next I spread the mango flesh onto my dehydrator. I have these plastic discsthat set on the surface of the dehydrator shelves so that you can make fruit leather. Oh, and I also dried some pineapple. The one cut into small chunks was very sweet and ripe, while the larger pieces were tart and not as sweet.

Mangoes and Pineapple

At 12 hours into dehydrating I was able to pull up the mango flesh and flip it over so that it would dry on the other side. After 24 hours I removed it from the dehydrator and let it set for a few minutes to cool. It turned crispy and I was able to crunch it up into small pieces, then put it in my Magic Bullet blender and grind it into powder.

3 mangoes rendered 3-3/4 ounces of powdered mango.

Grinding Mango Flesh into Powder using my Magic Bullet blender

Also, the previous day, I made the white chocolate chunk chips. I followed this recipe from Our Nourishing Roots: Honey-Sweetened White Chocolate. Except I only had 8 tablespoons of cocoa butter so I had to do some fractions to figure out how much honey [affiliate link] to use.

When I got to the part where you hit the mixture with a stick blender every 30 minutes until it turns opaque, after about 90 minutes I realized that my kitchen may never cool down enough to solidify so I ended up putting the bowl into ice water and blending with the stick blender. That worked out great, and I had this to show for it. It was delicious. It was amazingly delicious. I was so excited to see big hunks of white chocolate in my cookies.

White Chocolate GAPS Legal

Then I made these… dozens and dozens and dozens upon dozens of dozens of dozens of miniature white chocolate chips using my Cake Decorating Kit.

10 Dozen Perfect Miniature White Chocolate Chips

No wait. That's what I'd envisioned… this is what I really made, one or two “perfect” and the rest were lumps and stars and bumps. If you look at the top of the photo you'll see a blob and that's where I finally gave up and made chocolate chunks.

This is also when I realized that my time management skills are nil.

White Chocolate Chips

Finally I commenced with the cookie making.

Mango & White Chocolate Chunk Medallion Coconut Flour Cookies

Mix the honey, eggs, coconut oil [affiliate link], vanilla and mango powder together using a hand mixer. Mix in the coconut flour [affiliate link] using the hand mixer. Allow to sit for a few minutes so that the coconut flour can absorb the liquids. Fold in the white chocolate chunks with a spoon.

Drop by even tablespoons onto a cookie sheet.

This dough is slightly firmer than previous Medallion cookie dough. I was able to pick up the tablespoons of dough and form them into a ball, then press down into a flattened circle.

Preheat oven to 325°F.

Bake for 8 minutes.

Makes 30 cookies with huge craters where the white chocolate chunks melted away into big puddles on the cookie sheet.

As I said earlier, the chocolate chunk-chips were amazing and delicious. I will try them again as I have just ordered a pound of cocoa butter from Mountain Rose Herbs; however, I do not think I will risk using the white chocolate in baked goods again. I think they would work great in Fudge Babies.

**If you order by clicking on any of my Tropical Traditions links and have never ordered from Tropical Traditions in the past, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you.

Cookie Ingredients

White Chocolate Chunks

Mango White Chocolate Chunk Cookie Dough

Even Tablespoon of Cookie Dough

Raw Cookie Dough

Are these not gorgeous cookies?

Raw Cookie Dough

ACK!! Craters!!! Agh! NO!! What happened?! What went wrong?

Oh NO! Craters!

Oh NO! Craters!

Recipe: Mango & White Chocolate Chunk Medallion Coconut Flour Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 30
 
Ingredients
  • 5 Tablespoons honey
  • 2.5 ounces dehydrated, powdered mango (two mangoes)
  • 6 Tablespoon Tropical Traditions Gold Label Organic Virgin Coconut Oil
  • 4 large eggs
  • ½ cup Bob’s Red Mill Organic Coconut Flour
  • ¼ teaspoon vanilla
  • Homemade white chocolate chunk-chips (Recipe from: Nourishing Roots: Honey-Sweetened White Chocolate)
Instructions
  1. Mix the honey, eggs, coconut oil, vanilla and mango powder together using a hand mixer.
  2. Mix in the coconut flour using the hand mixer.
  3. Allow to sit for a few minutes so that the coconut flour can absorb the liquids.
  4. Fold in the white chocolate chunks with a spoon.
  5. Drop by even tablespoons onto a cookie sheet.
  6. This dough is slightly firmer than previous Medallion cookie dough. I was able to pick up the tablespoons of dough and form them into a ball, then press down into a flattened circle.
  7. Preheat oven to 325°F.
  8. Bake for 8 minutes.
  9. Makes 30 cookies with huge craters where the white chocolate chunks melted away into big puddles on the cookie sheet.
Notes
Haha! 48 hours Prep Time. Honey Sweetened White Chocolate Chunk Chips from Nourishing Roots: http://www.ournourishingroots.com/honey-sweetened-white-chocolate-and-gaps-white-chocolate-chips/

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If you love desserts like this, I have two cookbooks you really need to check out ASAP! Naturally Sweetened Treats for gluten-free dessert needs and Baker’s Dozen Volume 4, Chocolate Treats for amazing chocolate desserts and snacks.

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Dairy Free Cashew Nut Milk Mango Smoothie

Mango Smoothie Dairy Free Cashew Milk

Dairy Free Cashew Nut Milk Mango Smoothie

I made a delicious mango smoothie using Vegan Vanilla Ice Cream, (recipe at Elana's Pantry) which is made from raw cashews. The Vegan Vanilla [affiliate link] Ice Cream is delicious freshly made, it's similar to soft serve vanilla ice cream. But once frozen, it turns as hard as ice. A perfect way to use up these hard frozen bits is to make smoothies.

I prefer to use my Magic Bullet since I'm usually only making one serving. If I were making four or more servings, I might consider using my Oster.

Last night I shopped at Costco. I was having a bit of an anxiety attack until I got to Costco, because the price of vegetables (which I eat a lot of) has doubled and I guess will even triple here soon. Thankfully Costco hadn't raised all their prices, but I will brace myself for it to happen next week.

As a result of the anxiety, I found myself having some cravings, and I couldn't pass the lovely ripe mangoes which were 9 for $7.99. I also bought a Costco roasted chicken. I had to do something to counteract the smell of pizza wafting into my nose for the remainder of my 35 mile drive home. My son asked me to please order him a Costco pizza. It smelled good, but I wasn't tempted. That's because I was chowing down on the roasted chicken. Not organic or grass fed, but the sign said no MSG and I think it also said no gluten. Once home, I ate the ripest mango. Then I ate half of one of the wonderfully delicious perfectly ripe avocados I'd also purchased from Costco. I had to really work to persuade myself to go out and feed the goats and milk. It doesn't take too long since the girls aren't giving me much milk, but they still have to be milked at least once a day. When I got back in… I ate another mango… I think I ate another one somewhere along the way…

I have been avoiding fruit for the past week or so, and I guess I just couldn't take it another minute, at least not when coupled with my fear that I won't be able to eat soon.

Now I know many of my readers who follow GAPS are eating organic vegetables and pay far more than I am able, and you probably think $1.69 for a green bell pepper is cheap, since Whole Paycheck, sorry I mean Whole Foods sells them for $5.99 EACH. But I am accustomed to buying green bell peppers 4 for a $1, or 3 for $1, or maybe two for a dollar but I have never paid one dollar for one green bell pepper and it panics me to think of paying $1.69 for one green bell pepper.

I started to feel like I'm not going to be able to afford to eat here pretty soon. It scared me, and I guess it caused me to go on a bit of a binge.

Here is one last secret confession: I have been eating salami with nitrates from Costco. I went on a search last night to see why nitrates are so very bad for us, and found that they are a carcinogen. That's nice. I have been poisoning myself for the past couple of weeks.

I found some salami that does not have nitrates but it costs $7.99 for eight ounces. The name brand is Boar's Head. It is very delicious, but I can eat the entire stick over a day or two.

I resolve to stop buying the salami with nitrates.

Now, I should get to my recipe… last night, I put the ripest mango in the refrigerator. This morning as I was trying to figure out what I wanted for breakfast, I spotted the mango. And then I remembered the leftover hard frozen cashew nut ice cream. And our hens have been giving us 1 to 3 eggs [affiliate link] a day, so I have some good healthy eggs on hand… finally, here is my recipe.

  • 1/2 cup hard frozen cashew nut ice cream/milk, chopped into small chunks
  • 1 cup mango, chopped
  • 1/2 teaspoon vanilla
  • 2 egg yolks

Mix the items together before putting into the blender. Here is what that looks like:

Mango Smoothie Ingredients

The chunks of cashew nut ice cream looks like pieces of cauliflower, don't they? 🙂  You can see the egg yolk mixed around on the mango and the cashew nut ice cream.

Blend until smooth. You may have to remove the cup and shake up and down to distribute the larger chunks of ice cream.

This is the kind of thing I need when I see those smoothies at the store, or milk shakes, or soft serve ice cream. Then I just tell myself I can make my own that's good for me, tastes a hundred times better and is naturally sweetened to boot!

Let me know if you try this smoothie, can't wait to hear what you think of it!

 

Recipe: Mango Smoothie Dairy Free Cashew Milk
Author: 
Recipe type: Smoothie
Prep time: 
Total time: 
 
A delicious mango smoothie with frozen cashew nut ice cream. This is a great way to use up frozen ice cream that has hardened.
Ingredients
  • ½ cup hard frozen cashew nut ice cream/milk, chopped into small chunks
  • 1 cup mango, chopped
  • ½ teaspoon vanilla
  • 2 egg yolks
Instructions
  1. Mix the items together before putting into the blender.
  2. Blend until smooth.
  3. You may have to remove the cup and shake up and down to distribute the larger chunks of ice cream.
GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.