After something fresh and fruity? Our mango ice blocks are the perfect warm-weather treat.
Serves1010
Prep time10 mins10 minutes, + 3 hours freezing time
+ 3 hours freezing time
For the mango layer, place the mango and yoghurt in a blender and blend until smooth. You may need to scrape down the sides as you go. Transfer to a jug.
For the blackberry layer, blend the blackberries with more yoghurt in a clean blender until smooth. Transfer to another jug. You'll need to fill 10 iceblock moulds.
Start by pouring half the mango mixture into the moulds followed by half the blackberry mixture. Then pour in another layer of each mixture. Now all you have to do is insert an iceblock stick and freeze for three hours or until firm.
These refreshing frozen yoghurt pops are a fun way to make the most out of fresh in-season ingredients. You can make them ahead and keep them in the freezer in their moulds for up to a week.
For more fresh ideas for entertaining, head to our playlist here.
Ingredients
1/2 medium mango, stoned, peeled, coarsely chopped (about 1 cup)
2 cups (560g) vanilla or coconut flavoured yoghurt
125g blackberries
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the mango and half the yoghurt in a blender and blend until smooth. Transfer to a jug.
Step 2
Place the blackberries and remaining yoghurt in a clean blender. Blend until smooth. Transfer to another jug.
Step 3
Pour half the mango mixture among ten ⅓-cup (80ml) iceblock moulds. Top with half the blackberry mixture. Continue layering with remaining mango mixture and blackberry mixture. Insert iceblock sticks. Place in the freezer for 3 hours or until firm.
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