Creamy Fruit Popsicles
Prep
10 min
Serves
6
Skill
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Prep
10 min
Serves
6
Skill
Ingredients
- 100g frozen mango pieces
- 80g strawberries, tops removed
- 1 tsp vanilla essence
- 250 mL (1 cup) So Good Soy Regular or So Good Almond Unsweetened
Nutrition per serving
170 kJ
energy kj
2 g
protein
0.3 g
saturated fat
0.7 g
dietary fibre
5 g
carbohydrate
4 g
sugars
17 mg
sodium
Method
These icy pops can be made in a couple of ways, you can layer the fruit flavours separately into the moulds or mix all together and freeze as one. If you make separately you can have some fun with making swirl effects or two tone colour pops.
- Place the strawberries, vanilla and ½ cup of the So Good milk into a blender. Blend until smooth. Pour evenly into the each 6 ice block moulds, just under ¼ cup in each.
- Now rinse the blender and combine the remaining milk and the frozen mango pieces. Blend until smooth. This mix using the frozen fruit will be much thicker. Divide the mango mixture between the ice pop moulds. Use the handle end of a spoon to stir the mixtures in a swirl motion, the mango will drop into the strawberry mix and create a marble like look once frozen.
- Freeze the moulds for around 4 hours or until frozen and ready to eat.
Tips
If don’t have any moulds you can use small cups. Use about 1/3 cup of mixture and place a paddle pop stick (or a teaspoon, spoon down) into the middle of the mix. Use a square of foil pierced in the middle over the spoon or stick and secured on top of the cup to hold the stick straight while the mixture freezes.
- 100g frozen mango pieces
- 80g strawberries, tops removed
- 1 tsp vanilla essence
- 250 mL (1 cup) So Good Soy Regular or So Good Almond Unsweetened
Nutrition per serving
170 kJ
energy kj
2 g
protein
0.3 g
saturated fat
0.7 g
dietary fibre
5 g
carbohydrate
4 g
sugars
17 mg
sodium
These icy pops can be made in a couple of ways, you can layer the fruit flavours separately into the moulds or mix all together and freeze as one. If you make separately you can have some fun with making swirl effects or two tone colour pops.
- Place the strawberries, vanilla and ½ cup of the So Good milk into a blender. Blend until smooth. Pour evenly into the each 6 ice block moulds, just under ¼ cup in each.
- Now rinse the blender and combine the remaining milk and the frozen mango pieces. Blend until smooth. This mix using the frozen fruit will be much thicker. Divide the mango mixture between the ice pop moulds. Use the handle end of a spoon to stir the mixtures in a swirl motion, the mango will drop into the strawberry mix and create a marble like look once frozen.
- Freeze the moulds for around 4 hours or until frozen and ready to eat.
Tips
If don’t have any moulds you can use small cups. Use about 1/3 cup of mixture and place a paddle pop stick (or a teaspoon, spoon down) into the middle of the mix. Use a square of foil pierced in the middle over the spoon or stick and secured on top of the cup to hold the stick straight while the mixture freezes.