Mango and Raspberry Ice Lollies
Blood Sugar: LowServings: 4Preparation Time: 20minMeal Category: Snack
Micronutrients:Vitamin AVitamin CFolateMagnesiumCalcium
Macronutrients per 100g
Energy
62kcal
Sugar
10g
Fat
1g
Fiber
2g
Sat fat
0g
Protein
3g
Carbs
12g
Sodium
10mg
Ingredients
- 250g / 9oz chopped Mango
- 100g / 3.5oz full-fat Greek-style yogurt
- 1 tbsp full-fat Greek-style yogurt
- 70g / 2.5oz Raspberries
- 100g / 3.5oz full-fat Greek-style yogurt
- 1 tbsp full-fat Greek-style yogurt
- 70g / 2.5oz Raspberries
Preparation
1. Add 250g / 9oz chopped Mango and 100g / 3.5oz full-fat Greek-style yogurt to a food processor, and whizz until smooth.
2. Mash 70g / 2.5oz Raspberries with a fork in a small bowl, then stir through 1 tbsp full-fat Greek-style yogurt.
3. Fill ice lolly moulds three-quarters of the way up with the mango mixture.
4. Add the raspberry yogurt to fill the moulds.
5. Use the back of a teaspoon to gently ripple the two colors together.
6. Seal the moulds and freeze for at least 4 hours or overnight.
2. Mash 70g / 2.5oz Raspberries with a fork in a small bowl, then stir through 1 tbsp full-fat Greek-style yogurt.
3. Fill ice lolly moulds three-quarters of the way up with the mango mixture.
4. Add the raspberry yogurt to fill the moulds.
5. Use the back of a teaspoon to gently ripple the two colors together.
6. Seal the moulds and freeze for at least 4 hours or overnight.
Micronutrients % of RDI
Iron
3% of RDI
Magnesium
10% of RDI
Vitamin C
11% of RDI
Omega 3
0% of RDI
Vitamin A
0% of RDI
Calcium
4% of RDI
Folate
17% of RDI
Good to know
If you have any leftover mixture, this can be served with a spoon and will keep for 24 hours in the fridge. Adding fresh spinach or avocado can increase the nutritional value.
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