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Creamy mango & passionfruit pops
Prep 20 mins + freezing time | Makes 8
3 medium ripe mangoes, peeled and flesh chopped
Step 1 Place the mango flesh and cream into a blender or food processor. Blend or process until smooth. Pour mixture into a jug and swirl through passionfruit pulp. Step 2 Pour mixture into 8 paddle-pop moulds. Gently tap moulds to dislodge any air pockets. Insert a paddle-pop stick into each. Freeze for 5 hours or overnight until firm. Remove pops from moulds and serve. A very good source of vitamin C which contributes to the normal functioning of the body’s immune system. A good source of beta carotene, which the body converts to vitamin A. This vitamin is needed for normal vision. The deeper the colour of the mango flesh, the higher the level of beta carotene. Mango flesh also provides another carotenoid called cryptoxanthin which is being researched for its role in normal eye health. A source of dietary fibre which is important for the normal function of the intestine.
1/3 cup light cream
2 passionfruit, pulp removed
Good for you ... Mangoes
