Hi everyone and welcome to our culinary corner, the EZ Gluten® Test Kitchen where we create gluten free versions of everyday meals, drinks, and other treats you can safely savor.  There’s nothing quite as refreshing as a cool, fruity treat to keep you energized and satisfied. Enter the gluten-free pineapple-mango yogurt pops—a delightful, tropical twist on the classic frozen dessert. These pops are perfect for anyone looking to indulge in a sweet, satisfying snack that is not only delicious but also healthy and free from gluten.

These gluten-free pineapple-mango yogurt pops are a hit with both kids and adults. They’re an excellent choice for family gatherings, picnics, or simply as a snack to enjoy while lounging in the backyard. With their vibrant colors and irresistible flavor, they’re sure to be a favorite for everyone.  So, grab your blender and a few simple ingredients, and get ready to enjoy a burst of tropical goodness with every bite!

We hope you will give it a try and let us know what you think.  Feel free to leave a comment or post a picture!  Questions about this or other recipes, email us at ezglutentestkitchen@elisa-tek.com.

 

𝐏𝐢𝐧𝐞𝐚𝐩𝐩𝐥𝐞 𝐌𝐚𝐧𝐠𝐨 𝐏𝐨𝐩𝐬𝐢𝐜𝐥𝐞𝐬

Prep Time: 15 minutes Freeze Time: 6 hours

Yields: 12 pops

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

• 3 mangoes, about 2 cups chopped
• 1 ½ cups chopped pineapple
• ½ cup GF Greek yogurt
• 2 tbsp lime juice
• 2 tbsp honey
• 2 tsp real vanilla

Equipment

• Popsicle Mold
• Popsicle Sticks
• Blender
• Cutting board
• Knife
• Measuring spoons
• Measuring cups
• Spatula or Medium sized spoon, for scraping down blender & transferring mixture into molds

𝐈𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧𝐬

To start if using fresh fruits, as recommended, wash, peel, and cut your fruit up.

Add all your fruit to a high-speed blender or food processor and process until completely smooth. We like to use the pulse function of our blender to start to help break things up and make it easier to blend, then switch to using the blend function.

Now add the honey, yogurt, lime juice, and vanilla.  If you are adding anything else, such as fresh mint or chili powder, do so now.

Blend until well incorporated and give it a taste to check the sweetness, you can add more honey at this point if you want it to be sweeter.

Transfer to your popsicle molds, filling just below the top of the mold and insert the popsicle sticks if you’re using them.

Place it in the freezer for at least 6 hours.

𝐍𝐨𝐭𝐞𝐬

Store any leftover popsicles in a zip-lock bag or air-tight container in the freezer.

These popsicles can be stored in the freezer for up to 3 months.

We highly recommend using fresh fruit for this recipe, but you can use frozen or canned if you prefer.

You can use any mango variety, but we recommend using Alphonso, Haden, or Ataulfo mangos if you can find them.  These tend to be sweeter and have a smooth and creamy texture when blended.

Ripe Fruits: Ensure that your pineapple and mango are ripe to maximize sweetness and flavor.

For frozen and/or canned fruits: We suggest thawing frozen fruits before blending to prevent icy texture.

If using canned fruits, be aware that many of them are sweetened but there are unsweetened options as well. If you are using sweetened canned fruit you may wish to skip adding the honey.

Variations: You can add a pinch of chili powder for a spicy kick or a few mint leaves for a fresh twist.

You can use imitation vanilla if you prefer, but the real pure vanilla is best for smoothies, drinks, and popsicles.

This recipe can be made vegetarian or vegan with by using non-dairy yogurt and an alternative vegan sweeter such as agave syrup, coconut syrup, monk fruit, or stevia.

Agave syrup or coconut syrup can be substituted 1 to 1 for the honey.  If you are using stevia or monk fruit, use about ¼ – ½ teaspoon in place of the honey.  Be sure to check the labels if you choose to use these to ensure you get a gluten-free product.

 

EZGluten® Test Kitchen
ezglutentestkitchen@elisa-tek.com
ezgluten.com/testkitchen