| Servings | serves |
Ingredients
- 4 cups Mango or 500g
- 400 ml Coconut Cream
- 400 ml Coconut Milk
- 6 drops Stevia Liquid Concentrate
Ingredients
| |
Instructions
- Place all of the ingredients into a food processor, blender or your Thermomix. If using a blender, ensure it has a larger capacity that can accommodate 1.8 litres of liquid. Blend until smooth and creamy. If using a Thermomix, blend on speed 6 for 30 seconds.
- I have small ice block moulds at home, but I opted for some plastic disposable cups and paddle pop sticks for something different. These are available at most supermarkets and probably at your local two dollar shop. They’re a fun alternative to ice block moulds and allow you to create any size ice block you want.
- Once you have made your mixture, pour this into the six plastic cups. Place a paddle pop stick in the centre of each cup. Place the ice blocks in the freezer to set for at least 4 hours.
Recipe Notes
To remove the ice blocks easily from the plastic cups, run some hot water around the outside of the cups. This should allow the ice blocks to pop out nicely.
Enjoy your mango coconut ice blocks straight away and preferably outside as they are likely to drip, which is all part of the fun!
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