It is still officially summer in the Northern Hemisphere, but I can sense that it is coming to an end. Did anyone else feel like summer flew by too quickly this year? Perhaps it’s the sudden drop in temperature of late or I can see that the trees are starting to shed their leaves. Nevertheless, I won’t let that stop me from making fruity ice popsicles using some of the fruit I recently picked on my farm outing.
I purchased these ice popsicle moulds in the early summer and had every intention to use them earlier, and make as many ice pops as I could this summer. But you know what it is like, the weeks pass by with weekends away, outing that take advantage of the long days, social events, work and before you know it, we’re in the last few weeks of summer.
I purchased these ice popsicle moulds in the early summer and had every intention to use them earlier, and make as many ice pops as I could this summer. But you know what it is like, the weeks pass by with weekends away, outing that take advantage of the long days, social events, work and before you know it, we’re in the last few weeks of summer.
These ice pops couldn't be easier make. You can come up with endless combinations. I don’t think you could make a more healthier dessert/treat with the simple ingredients that go into these. I personally think you can have these treats at any time of the year.
The best part is when you pull out the popsicle from the mould, marvelling at the colour before biting into the coldness, reminding you of childhood summers.
INGREDIENTS
2 ripe mangoes chopped
150g fresh or frozen raspberries
500ml natural yoghurt
2-3 tbsp of agave nectar (optional)
METHOD
1. Puree the raspberries in the blender until smooth.
2. Strain using a fine sieve to remove the seeds.
3. Return the raspberry puree with half the yoghurt and 2 tbs of agave nectar into the blender until 4. combined.
5. Pour into a bowl and set aside.
6. Puree the mango with the remainder yoghurt and 1 tbs of agave nectar in the blender until smooth.
7. Fill the popsicle moulds to half way. You could add a few fresh raspberries to the moulds at this stage, before adding the mango layer.
8. Pour the mango mixture into the moulds but not all the way to the top (leaving 1cm as the mixture will expand when frozen).
9. Insert a popsicle stick and freeze until ready to eat.
Makes 10 popsicles
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