By Kelly Gibney
Kelly is a wholefood writer, stylist & photographer based in Auckland, New Zealand. Food lover first and foremost with the aim to show people that healthy food can be utterly delicious and full of joy. Find out more about Kelly here: www.KellyGibney.com
Ingredients
Mango layer
- 250g oob organic frozen mango
- 1 cup cream (could also use coconut cream)
Raspberry layer
- 1/2 cup oob organic frozen raspberries
- 1/2 cup cream (could also use coconut cream)
- 1 tablespoon sugar
Method
- Let the mango pieces thaw for 1 hour before placing in a blender with the cream
- Blitz until smooth and pour into 6 popsicle moulds
- Rinse the blender and blitz the raspberries, cream and sugar until smooth
- Top each mango ice block with an even amount of the creamy raspberry mixture
- Place in the freezer until frozen
- Ice blocks can be removed from the moulds and stored in an airtight container in the freezer for up to 1 month.
