With summer in full swing, sometimes all you feel like is an icy cold sweet treat. To avoid reaching for ice cream we have created a delicious, dairy free and refined sugar free mango and blueberry ice block recipe. The coconut milk creates a beautiful soft and creamy texture for a healthful dessert, made with our favourite fresh seasonal fruits to quench your sweet tooth.
Ingredients (Makes 6)
- 1 mango, peeled
- 125g blueberries
- 1/2 cup coconut milk
- 2 teaspoons lime juice
- Pinch of pink Himalayan salt
Method
- Place three-four blueberries at the bottom of each ice block mould.
- Place all remaining ingredients in a food processor or blender and blend until smooth.
- Pour into the ice block moulds and freeze for 3-4 hours or until set.
Note: Before you remove the ice blocks from the moulds, run the moulds under warm water for ten seconds.
Recipe developed with the assistance of Melinda Benstead, Integrative Nutrition Health Coach and Recipe Creator for TNN. Learn more in Meet Min here.
Image by Sarah Craven Photography.
They look good. How long will they keep in the freezer?
Hi Amanda, these will keep for up to 3 months in the freezer, all summer long!