Mango and pineapple popsicles

Ingredients

Serves (1) Serves (2) Serves (4) Serves (6) Serves (8) Serves (10) — default

Units: Metric Imperial (US)

Measurements explained

• 1 cup diced mango flesh
  
• 1 cup chopped pineapple (fresh or canned)
  
• ²⁄³ cup coconut water
  
• ²⁄³ cup reduced-fat coconut milk
  
• ¼ cup lime juice
  
• 1 tablespoon finely grated lime zest
  
• 10 x ¹⁄³-cup (80ml) ice-block moulds
  
• 10 ice-block sticks

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Instructions

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1 In a food processor, blitz the mango and pineapple until smooth. Add coconut water, coconut milk and lime juice. Process until well combined. Stir in lime zest.

2 Carefully pour the mango mixture evenly into 10 x ¹⁄³-cup (80ml) capacity ice block moulds. Freeze the ice blocks overnight, or until firm.

HFG tip

If the moulds you’re using don’t have a stick, cover mould opening with foil or clingwrap and poke the sticks through into pop mixture before freezing. The foil/clingwrap holds the stick in place.

Nutrition info (per serve)

Calories 34 cal

Kilojoules 143 kJ

Total fat 1.3 g

Saturated fat 1 g

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Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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