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Mango Turmeric Popsicle’s

August 10, 2017 by taniasurrow

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Mango Turmeric Popsicle's

This is another little low histamine summer treat – Mango Turmeric Popsicle’s. Delicious and refreshing 🙂 And it is super easy and fast to make. All you need to do, is blend all of the ingredients till smooth in a blender, pour into popsicle molds and freeze. Easy Peasy 🙂

Mango Turmeric Popsicle's - The Histamine Friendly Kitchen

In fact the most complicated thing about this recipe for me, was to get a good picture of the popsicle’s before they melted away or fell over 😉

Mango Turmeric Popsicle's - The Histamine Friendly Kitchen

For these popsicle’s I used mango, cape gooseberries, fresh turmeric (yay! anti inflammatory), fresh ginger (also anti inflammatory – hooray), purple basil leaves, and rice/coconut milk. If you a re grain free, you can use pure coconut milk, this will however also make the popsicle’s creamier. Also the rice milk adds some sweetness, so you might need to add a bit of honey or other liquid sweetener, depending on how sweet you mango is. Give it a taste before you pour the liquid in to the popsicle molds.

Mango Turmeric Popsicle's - The Histamine Friendly Kitchen

I added the cape gooseberries to give it a bit of zing…. however if you are nightshade free you should leave these out or replace them with a little squeeze of lemon if you tolerate it. Anyways get your blender out and make some summery cold refreshments 🙂 Enjoy o/

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Mango Turmeric Popsicle’s

  • Author: Tania Surrow Larsen, The Histamine Friendly Kitchen
  • Prep Time: 5 mins
  • Cook Time: 4 hours
  • Total Time: 4 hours 5 mins
  • Yield: 5 1x
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Ingredients

  • 100 g mango
  • 15 g cape gooseberries*
  • 5–6 leaves of purple basil leaves (can be replaced by normal green basil, or holy basil)
  • 2 g thin slices of fresh ginger
  • 2 g thin slices of fresh turmeric
  • 200 ml rice/coconut milk (ca. 3/4 cups + 1,5 tbsp)**

Instructions

  1. Add all the ingredients to the blender and blend till smooth.
  2. Pour into your popsicle molds and freeze for about 3-4 hours or until they are completely frozen. This recipe makes 5 popsicle’s, depending on the size of the popsicle molds you use.

Notes

  • If nightshade free – leave out or replace with a little squeeze of lemon
  • If grain free – replace with pure coconut milk (will be creamier), or mix of coconut milk and coconut water. Or another (plant based) milk of your choice. NOTE that rice milk is naturally sweet, so if you replace it you might need to add a little honey or other liquid sweetener.

Did you make this recipe?

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If you love this Mango Turmeric Popsicle’s – You might also like:

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In all disclosure the links to amazon above are affiliate links, which means that if you click on to the product in question and buy it, I get a small commission. This will hopefully help me to cover some of the costs to running this blog. However, this does not cost you anything additional when you order through one of these links.

Filed Under: All recipes, dairy free, Desserts, easy, gluten free, Popsicle's, Snacks, Sweet Treats, Sweets, vegan, vegetarian

Previous Post: « Low Histamine Lasagna
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Comments

  1. Selvin says

    April 30, 2024 at 06:03

    This is so wonderful, as was just a few days I was wondering what can I do with all these ripe mangoes wasting in my neighborhood here in Jamaica? My other concern is, what is the best thing to use as preservative and how long will it last once frozen? I know that honey is very good at preserving stuff but I just don’t know hat amount will do and how long it will do the job for, especially if I decide to place these in the supermarkets and ice cream shops. Any Ideas?

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Hi and welcome to my Blog "The Histamine Friendly Kitchen"!
I want to dedicate this blog to recipes low in histamine or "histamine friendly" as I like to say, just to put a little positive spin on it ;) I hope you will enjoy these recipes. Feel free to leave a comment and add your own personal twist to the recipes :)

Tania Surrow Larsen

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