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–+ servings
Six layered banana mango strawberry fruit popsicles for Full GAPS on a cream-speckled platter

Layered Banana Mango Strawberry Fruit Popsicles

Six small real-fruit popsicles with separate strawberry, ripe banana, mango, and strawberry-banana layers, plus optional raw honey.
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Servings: 6 popsicles
Course: Dessert
Cuisine: American, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 2 bananas ultra-ripe with brown-spotted peels
  • 12 strawberries washed and hulled
  • 1 mango peeled, with flesh removed from the pit
  • 1 tbsp raw honey optional

Equipment

  • Ninja Professional Plus Kitchen System BN801 with single-serve cup and compatible blade assembly
  • Potato masher
  • Stable wooden cutting board and sharp paring knife
  • Four small glass or neutral ceramic prep bowls
  • Tablespoon measure
  • Six 2.5-ounce reusable pop molds with holder and separate handles
  • Long narrow stainless-steel spoon
  • Small silicone spatula

Method
 

  1. Peel and mash the ultra-ripe bananas with a potato masher until no firm coins remain. Divide the mash into two equal portions.
  2. Peel the mango, cut the flesh away from the slippery pit, and blend the flesh in the exact Ninja BN801 single-serve cup until smooth and creamy. Transfer to a prep bowl.
  3. Wash and hull the strawberries. Blend them separately in the cleaned BN801 single-serve cup until smooth, adding the optional raw honey if using. Divide the strawberry puree in half and mix one half evenly into one portion of mashed banana. You now have four fillings.
    Four prepared fruit fillings for layered GAPS popsicles
  4. Seat six 2.5-ounce molds in their holder. Add about 2 tablespoons, or 1 inch, plain strawberry puree to each mold. Release air pockets against the mold wall with the clean handle of a long narrow stainless-steel spoon.
  5. Add the plain banana layer, then mango, then strawberry-banana, releasing air pockets after each color without stirring the layers together. Stop just below each rim.
    Six GAPS fruit popsicle molds filled in four layers below the rim
  6. Rest the handles lightly on top without pressing them down until they click. Freeze the level holder overnight, until every pop is firm through the center.
  7. Run warm water over the outside of one mold for 30 to 45 seconds, then pull gently and steadily. If the handle releases without the pop, add a little water to the opening, replace the handle, and freeze for a few more hours.

Notes

GAPS placement: Introduction Stage 6 only after each raw fruit and optional raw honey is separately introduced and tolerated; also Full GAPS.
Yield: The source yields about 2 cups, enough for six 2.5-ounce molds.
Layers: Layer plain strawberry, plain banana, mango, then strawberry-banana; keep the final fill just below the rim.
Freeze: Freeze overnight for the best release.

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