Mango and Raspberry Ice Lollies

Mango and Raspberry Ice Lollies

Blood Sugar: 6Servings: 4Preparation Time: 20minMeal Category: Snack
Micronutrients:Vitamin ACalciumFolate

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

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.

Micronutrients % of RDI

Iron
0% of RDI
Magnesium
12% of RDI
Vitamin C
25% of RDI
Omega 3
0% of RDI
Vitamin A
55% of RDI
Calcium
41% of RDI
Folate
31% 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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