Servings: 6 to 8 popsicles (depending on the size of your popsicle molds)
Prep Time: 15 minutes
Total Time: 15 minutes + 6 hours of freezing time
Ingredients:
1 cup ripe fresh mango, peeled and diced
1 cup ripe fresh pineapple, peeled and diced
2 cups full fat Greek yogurt
¼ cup honey
¼ cup lemon juice
3 tablespoons Hillside Harvest Pineapple Fresno hot sauce
½ teaspoon salt
Instructions:
- Combine the mango, pineapple, yogurt, honey, lemon juice, Hillside Harvest Pineapple Fresno hot sauce, and salt in a blender. Blend on high until smooth and then pour into your favorite popsicle molds. (I use 3-ounce freezer pop molds.) Freeze until solid, about 6 hours.
Tip: To remove the pops from the molds, run the outside of the popsicle mold under warm water until the popsicle loosens and wiggles out. (Be careful not to melt the popsicles themselves.)