The dessert you’ll be eating all summer long.
Makes 6 small icy poles
1 cup coconut cream
140g mango pieces
1 banana, peeled
1/4 cup raspberries
2 teaspoons honey
1/2 cup mango
1 teaspoon vanilla bean
To make the raspberry layer combine all of the ingredients in a high powered blender or food processor and blend until combined.
Divide the mixture across the base of the icy pole moulds. Tap the moulds against a counter to ensure no air bubbles remain.
Make the mango layer by blending all of the ingredients together.
Pour the mango mix into the moulds and place a paddle pop stick into each. Place in the freezer to set overnight.
Jacqueline Alwill is a Jurlique Wellbeing advocate.
September 21, 201610:31am