Cool off with these healthy mango raspberry icy pops!

Mango Ice Blocks recipe

Mango and raspberries are a classic summer flavour combination. These healthy icy pops are simple to make, refined sugar free and taste like summer heaven on a stick!

Mango and raspberry icy pops 

Makes 6


200g mango flesh
1/3 cup raspberries, fresh or frozen
½ cup organic greek yoghurt
6 small mint leaves (optional)
For preparation: ice block moulds


  1. Puree mango in food processor.
  2. Place a small spoonful of mango puree in each of the icy block molds followed by a small spoon of yoghurt and a raspberry.
  3. Press mint leaves (optional) down the sides of the molds, then repeat the process with the mango and yoghurt.
  4. Freeze for at least eight hours and serve.