Dairy free | Gluten free | non GMO
Makes 6-8 (depending on your paddle pop mould sizes)
Prep: 5 minutes
A great summer recipe that is bound to leave you wanting more. Store bought ice creams
are often filled with processed sugars and unnecessary additives, so why not make your own and know exactly what goes in them?
These mango paddle pops are a great dairy free alternative, using coconut yoghurt that is a great source of healthy fats such as, lauric acid, that has been shown to be anti-microbial. CoYo also contains the bacterial strains Bifidobacterium lactis & Lactobacillus acidophilus that have been extensively researched to prevent the growth of harmful bacteria and enhance the immune system
Mangoes are a great source of carotenoids that are responsible for their vibrant yellow colour. Additionally they are also high in vitamin C, B1, B2, B3, B6, folate, vitamin A, and minerals magnesium, copper, potassium, and also a very good source of soluble and insoluble fibre.
Ingredients
- Flesh of 2 x mangos
- ¾ cup Coyo natural coconut yoghurt
- 1-2 tsp vanilla
- 10 scoops of collagen powder. 100g – 10 ice blocks = 10g of protein per ice- block
Method
- Blend all ingredients into a blender until smooth. Fill ice cream moulds and set in the freezer for 4 hours or overnight.
Recipe by Bridget Hunt
@bridgethunt_
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