Vegan Mango Sorbet

By Leah Itsines from @leahitsines and https://www.leahitsines.com.au

This Vegan Mango Sorbet recipe only contains 4 ingredients! And is so damn easy to make! Instead of egg whites, I whipped up the juice from canned chickpeas to make it super light and fluffy - a cool new vegan trick I learnt. You're going to love the mango sorbet. It's refreshing, it's yummy and it's the perfect healthy dessert for summer. Enjoy! 

---

Serves 4 - 6

Ingredients: 
2 cups of frozen OOB mango 
1/2 cup coconut milk 
1/4 cup chickpea juice (canned) 
1 tbsp maple syrup  

Directions: 

1. Place frozen mango, maple syrup and coconut milk in a food processor and process until smooth. Transfer to a mixing bowl.

2. In another mixing bowl using an electric mixer, beat the chickpea juice until light and fluffy (around 5 minutes).

3. Add the chickpea mixture into the mango bowl and fold through.

4. Add this mixture into a stainless steel container and cover with plastic wrap. Freeze.

5. When defrosting, only defrost for 10 minutes outside (room temp) before scooping out. Place back into the freezer once done!

Mango Popsicles

By Leah Itsines from @leahitsines and https://www.leahitsines.com.au

MANGO POPSICLES! I absolutely love having these by the pool in summer! These are a super simple snack that is healthy and that'll cool you down in that super hot heat! I used @ooborganic frozen mango pieces for this and blended with some yoghurt for a creamy ice-cream texture. 

---

Ingredients: 
2 cups of frozen oob mango
1 cup of organic greek yoghurt 
1 tbsp of honey 
4-5 mint leaves 

Directions: 

1. Blend all ingredients into a blender until a super smooth paste. 

2. Pour the mixture into silicone popsicle holders and freeze overnight. These can be frozen for up to 4 weeks (if they last that long!) 

Raspberry Nice Cream

The perfect after dinner treat, this simple recipe has just two ingredients, and is 100% certified organic! All you need is a blender...

Ingredients

• 3 c oob organic frozen banana
• 1/2 c oob organic frozen raspberries

Method

1. Blend frozen bananas in blender or food processor on high speed until smooth + creamy consistency.
2. Add frozen raspberries + blend until smooth.
3. Serve immediately! 

blueberry lemon + yoghurt frozen pops

By Stacey from My Kids Lick the Bowl

A Kids Food Blog all about Healthy Kid Food, expertly written by Stacey a qualified but non-practicing Dietitian, and mum of 3 munchkins. Find out more about Stacey on Instagram @my_kids_lick_the_bowl or www.mykidslickthebowl.com

---

These fruity pops make a refreshing snack or a cool breakfast alternative on hot summery mornings! Try dipping them into your favourite toasted muesli or granola for some extra crunch!

---

Ingredients

• 1/2 cup oob organic frozen blueberries
• 1 lemon
• 400g greek yoghurt
• 2-5 Tbsp honey
• granola / muesli for dipping if desired

Method

1. Zest the lemon, place 1 tbsp of lemon juice in the bottom of a medium sized bowl
2. Add 1-2 tbsp of freshly squeezed lemon juice, the more you add the tangier the final pop will be
3. Add 2-4 tbsp of honey to the lemon west and juice, mix well to make sure the lemon and honey are well combined
4. Add 400g of thick greek yoghurt to the bowl, mix to cimbine with the lemon honey mix
5. Add oob frozen blueberries and mix gently
6. Spoon into ice block moulds
7. Freeze overnight
8. Serve the creamy blueberry lemon frozen yoghurt pops with a little crunchy muesli if desired for dipping

Nutrition

Serving Size 1 pop
Calories Per Serving 144 kcal
Total Fat 5.1g
Saturated Fat 2.4g
Cholesterol 13mg
Sodium 35.9mg
Total Carbohydrate 16.7g
Dietary Fiber 0.9g
Sugars 14.8g
Protein 9.3g
Vitamin A 2.7μg
Vitamin C 9.5mg

real berry ice cream

By Buffy from Be Good Organics

After recovering from Graves disease with the help of a plant-based diet and lifestyle, Buffy founded Be Good Organics so she could share her knowledge and passion about this lifestyle with others. Since then, Be Good Organics has become New Zealand’s most well loved and frequented plant-based blog, with a global audience of now over 150,000. Head on over there now for more deliciously simple plant-based recipes, and easy-to-understand nutritional information! Insta @begoodorganics or www.begoodorganics.com

Ingredients

Makes 8. Takes 15 minutes + overnight to set

• 2 cups oob organic NEW smoothie mix Revitalise (beetroot, blueberry, blackberry, ginger)
• 2 cups dairy-free greek yoghurt
• 4 tbsp liquid sweetener
• 1 vanilla bean scraped OR 1/2 tsp vanilla powder

Method

1. Blend yoghurt, 3 tbsp sweetener and vanilla bean. Pour into moulds 2/3 full.
2. Blend berries with remaining 1 tbsp sweetener. Pour on top of yoghurt mix.
3. Notes: If you don’t have dairy free yogurt handy, you can substitute this for 1 1/4 c cashews + 1 cup water.
4. Using a knife, push the berry mix down the sides of the moulds to create a swirled effect, then place in freezer to set.

creamy mango raspberry popsicles

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

1. Let the mango pieces thaw for 1 hour before placing in a blender with the cream
2. Blitz until smooth and pour into 6 popsicle moulds
3. Rinse the blender and blitz the raspberries, cream and sugar until smooth
4. Top each mango ice block with an even amount of the creamy raspberry mixture
5. Place in the freezer until frozen
6. Ice blocks can be removed from the moulds and stored in an airtight container in the freezer for up to 1 month.

tropical mango coconut bars

By Buffy from Be Good Organics

After recovering from Graves disease with the help of a plant-based diet and lifestyle, Buffy founded Be Good Organics so she could share her knowledge and passion about this lifestyle with others. Since then, Be Good Organics has become New Zealand’s most well loved and frequented plant-based blog, with a global audience of now over 150,000. Head on over there now for more deliciously simple plant-based recipes, and easy-to-understand nutritional information! Insta @begoodorganics or www.begoodorganics.com

Ingredients

Makes 12. Takes 15 minutes + overnight to set

Cream Layer

• 400mL coconut cream
• 2 tbsp liquid sweetener (eg brown rice malt syrup / coconut nectar)
• 1 tsp guar gum (optional)

Mango Layer

• 3 cups oob organic frozen mango
• 2 tbsp liquid sweetener
• 1/2 tsp guar gum (optional)

Method

1. Blend cream ingredients on high until super smooth, set aside 1/4 c of the mix, then pour remainder into a lined square tin and place in the freezer for 20 minutes
2. Blend mango ingredients with the remaining 1/4 c coconut cream, then pour onto the cream layer (once it’s set sufficiently)
3. Freeze overnight, slice into bars and serve.
   Notes: The guar gum is optional, so you can make without and they’ll still taste delicious, but I’d recommend using it if you can, as it helps to give a traditional creamy ice cream texture, rather than them turning icy.
   For some extra zing, try some mixing a couple of tablespoons of passionfruit pulp into the mango layer before before layering