62kcal
10g
25g
2g
0g
3g
12g
10mg
- 250g / 9oz chopped Mango
- 100g / 3.5oz full-fat Greek-style yogurt
- 1 tbsp full-fat Greek-style yogurt
- 70g / 2.5oz Raspberries
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.
3% of RDI
10% of RDI
25% of RDI
0% of RDI
0% of RDI
10% of RDI
31% of RDI
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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