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Pineapple, Mango and Mint Ice Blocks
58 people liked
These pineapple, mango and mint ice blocks are a great refreshing snack for after school or during the hot summer days! Pineapples and mangoes are grown in abundance in Queensland, so this recipe supports our local producers too.
6
Serves
0.08
Serves of Fruit
(Per Serve)
0.65
Serves of Vegetables
(Per Serve)
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INGREDIENTS:
- 1 large mango, skin and stone removed
- ½ bunch of mint
- ½ medium pineapple, peeled and chopped
- ½ cup water
- Paddle pop sticks
METHOD:
- Add all the ingredients to a blender or food processor, and blend until smooth.
- Pour mixture into ice block moulds and freeze upright until frozen, usually at least 4 hours.
- Once frozen, remove from ice block mold and enjoy
RECIPE NOTES:
- You can make these with other seasonal fruits such as berries or even seasonal vegetables such as carrot or spinach – try making the rainbow!
- If you don’t have ice block molds, try freezing in ice cube trays or small paper cups and add a paddle pop stick or cocktail skewer halfway through the freezing process.
- You can substitute the water for Greek yoghurt or milk for a creamy taste
NUTRITION: Per Serving
178
kJ
0.10g
Fat
0.01g
Sat. Fat
9.2g
Carbs
8.9g
Sugars
1.4g
Fibre
0.5g
Protein
1.9mg
Salt
NUTRITION: Per 100 grams
234
kJ
0.13g
Fat
0.01g
Sat. Fat
12.1g
Carbs
11.7g
Sugars
1.9g
Fibre
0.6g
Protein
2.5mg
Salt
