

Mango and pineapple popsicles
Ingredients
- 1 cup diced mango flesh
- 1 cup chopped pineapple (fresh or canned)
- ²⁄³ cup coconut water
- ²⁄³ cup reduced-fat coconut milk
- ¼ cup lime juice
- 1 tablespoon finely grated lime zest
- 10 x ¹⁄³-cup (80ml) ice-block moulds
- 10 ice-block sticks
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Instructions
1 In a food processor, blitz the mango and pineapple until smooth. Add coconut water, coconut milk and lime juice. Process until well combined. Stir in lime zest.
2 Carefully pour the mango mixture evenly into 10 x ¹⁄³-cup (80ml) capacity ice block moulds. Freeze the ice blocks overnight, or until firm.
HFG tip
If the moulds you’re using don’t have a stick, cover mould opening with foil or clingwrap and poke the sticks through into pop mixture before freezing. The foil/clingwrap holds the stick in place.
Nutrition Info (per serve)
-
Calories 34 cal
-
Kilojoules 143 kJ
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Protein 0.3 g
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Total fat 1.3 g
-
Saturated fat 1 g
-
Carbohydrates 4.8 g
-
Sugar 4.6 g
-
Dietary fibre 0.8 g
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Sodium 9 mg
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Calcium 10 mg
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Iron 0.1 mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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