Now that we are heading in to the warmer half of the year, well I hope we are. I am looking towards making refined sugar free snacks for E, to help keep her cool and not overload her with sugar. This is the first of my ice lolly recipes, mango and coconut. They really couldn’t be simpler to make and as they are diary free, they are suitable for your little if you have chosen a vegan diet or if they have a dairy intolerance.
I highly recommend getting a silicone mould (I have two of these), as they are much easier to remove. I then pop them all in a freezer bag, so I have a stash for when E wants a sweet treat. These are only three ingredients, just blend everything together and you are all set.
Serves: 12 mini ice lollies
Prep time: 10 mins
Freeze time: 8 hours
- Flesh of two ripe mangoes
- 1 400ml tin coconut milk
- 1 tsp vanilla extract
- Carefully remove the flesh from your mangoes, add to a blender with coconut milk and vanilla.
- Blend until combined and smooth.
- Pour in to moulds and freeze for a minimum of 8 hours.