Creamy mango & raspberry popsicles

Creamy mango & raspberry popsicles

It's been a week of tasty treats at my place. I've been creating some recipes for oob organic. Using their new frozen mango pieces. Are you a mango fan like me? It's a fruit that inspires quite a bit of love right? 

Mango is a fabulously versatile fruit. Beyond the obvious smoothies and fruit salad, I love mango in a spicy salsa to pair with fish or pork, in this Ottolenghi noodle dish and in wholesome home baking (breakfast muffins!). It was really easy to thaw these frozen mango pieces when I wanted to use in a recipe. 

My favourite of the recipes I've written for oob organic this past week are these pretty popsicles. They are SO easy to make, really low in sugar and rather lovely to look at.

Have a wonderful weekend! Kelly xo

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Creamy mango and raspberry popsicles

Makes 6 popsicles

Mango layer

250g oob organic frozen mango pieces (approx. ½ bag) OR 250g fresh mango pieces

1 cup cream (could also use coconut cream)

Raspberry layer

½ cup oob organic frozen raspberries

½ cup cream (could also use coconut cream)

1 tablespoon honey or maple syrup

Let the mango pieces thaw for 1 hour before placing in a blender with the cream. Blitz until smooth. 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. You can use a skewer to gently swirl it a little.

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.

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