Summer has finally arrived and with the warm weather comes plenty of fresh seasonal fruit: berries, stone fruit of all kinds and of course the Aussie favourite – the mango. Eaten as is, chopped into desserts or made into thick and creamy smoothies: mangoes are Australia’s favourite seasonal fruit.
We love this tropical fruit for it’s delicious sweet flesh, but it’s also packed full of nutrients too. Just one mango contains up to three times the recommended daily intake of vitamin C, helping the body to heal any wounds and maintain cartilage production. They are also a good source of beta carotene, a nutrient which is converted into vitamin A in the body for healthy eyes and protection against free radicals.
With the weather heating up I have been foregoing the traditional smoothie and instead freezing the mix into ice pop moulds. There’s something about the wooden pop sticks and the sweet, sticky fingers that takes me right back to childhood when the ultimate summer treat was a Lemonade Icy Pole or Banana Paddle Pop. These mango berry ice pops are a slightly more grown-up version of the paddle pop (although kids will love them too!), as artificial flavours and colours are forgone for fresh summer mangoes and berries.
You will need some kind of popsicle mould for this recipe, which can be purchased inexpensively from supermarkets, major retailers and cookware shops. If you want to splash out a bit, traditional ice pop moulds like the ones used to make pops pictured here can be purchased from Wheel and Barrow or Williams Sonoma.
- 2 ripe mangoes, peeled, chopped
- 1/2 cup thick greek yoghurt
- 1/2 cup soy or dairy milk (any kind is fine)
- squeeze of lemon or lime juice
- 1 tbsp honey or maple syrup*
- 1 tsp vanilla extract
- 1/2 cup strawberries, chopped
- 1/2 cup raspberries (fresh or frozen)
- 2 tsp honey or maple syrup - extra
- In a blender or food processor, place the mango flesh, yoghurt, milk, honey and the vanilla. Blend until smooth and creamy.
- Pour this mix into a pouring jug and give the blender/processor a quick rinse.
- Add the strawberries and raspberries to the blender with the extra honey and blend until smooth.
- Half fill the popsicle moulds with the mango mix then top with a thinner layer of the berry mix followed by another layer of the mango mix. if desired, use a skewer to slightly mix the layers together to give a rippled look by puling the skewer up and down through the mix.
- Insert ice pop sticks and place in the freezer until frozen. To easily remove the pops from the moulds simply run under warm water for a few seconds.
- Enjoy on a hot summer's day.
- * The sweetener is optional, you likely won't need it if your mangoes are very ripe.
- To make this recipe vegan, omit the honey and replace the yoghurt with plain/vanilla soy or coconut yoghurt