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