Ice-Cream and Giggles

These popsicles remind me of a mango weis bar: a layer of cream followed by a layer of mango. For those who don't know, these are a classic Australian ice-cream bar served in a wrapper. Funny story: a few years ago I was flying to Paris via Singapore from Sydney, and I was sitting next to a German teenager. He was given a Weis bar as a snack and he fully unwrapped the whole thing: not realising the bar is an ice cream, no stick included. He proceeded to have difficulty eating the thing, and you can imagine the mess. I was trying so hard not to laugh, it was shock to see someone who didn't understand the concept of eating a Weis bar!

 These popsicles however are perfectly delicious, easy to eat, and suitable for a hot day.

Prep: 10 minutes, plus 6-8 hours freezing time.

Makes 10-12 full sized popsicles.

You will need:

3 mangoes
3/4 cup coconut water
1-2 tbsp maple syrup
1 x 400 ml can coconut cream (around 250-300ml with water removed)

Method:

1. Blend the flesh of 3 mangoes with the coconut water and maple syrup in a high speed blender.
2. Pour half of this mix into a bowl or jug. Add the coconut cream to the blender.
3. Then pour the coconut mix into the popsicle moulds, top with the mango layer and insert popsicle sticks. Repeat.

The two fruits of summer: mango and raspberry, in a fruity cocktail that can only mean one thing: deliciousness. These two fruits are my new favourite match-made-in-heaven. The sweet mango balances out the tart raspberry, resulting in a party in your mouth. Plus, you only need two ingredients (can you guess what they are?) and no added sugar, which is always a tick in my book. And, it is easy.

P.S. the cookies in the photos are vegan gingerbread cookies, recipe from Minimalist Baker.

Approx. 5 minutes, up to 2 hours freezing time (depending if you use fresh or frozen fruit). Serves 1.

You will need:

2 peeled mangoes (approx. 1 cup of mango flesh)*
1 cup frozen raspberries

1. Combine all ingredients in a food processor until combined.
2. Serve immediately, or place in the freezer, checking every 30 minutes for it to harden up like a true sorbet.


*I like my mango to be fresh, as the juiciness of it allows it to combine in the food processor more easily with the raspberries. Kapeesh?

Mangoes are finally coming back into season, and I am just so darn excited! So naturally I had to make a mango themed post, and I went with mango-yogurt popsicles! I used a soy vanilla yogurt, which is nice, sweet and creamy (for the traditional yogurt lover), but if you were more of a Greek or sour yogurt kind of person (prior to veganism) then plain coconut yogurt might be the best option for you. Apart from yogurt, you only need mango! So yes, this is another two-ingredient recipe! Huzzah! This again is made for my mini popsicles, so I suggest you double it to fit the larger, more traditional popsicle moulds.

Approx. 5 minutes prep, 4 hours freezing time.

Makes 4 mini popsicles

You will need:

1 tub of 175 g vanilla soy yogurt or coconut yogurt
1/2 cup of diced mango (you can use frozen if you don't have fresh!)

1. Layer your popsicle mould with mango and yogurt alternatively until you reach the top and all the mango and yogurt is gone.
2. Place in freezer for at least 4 hours. Serve!

Spring is so wonderful at the moment (26 degrees!), which means soon it will be socially acceptable to eat ice-cream for breakfast. Not that it has stopped me! I thought I would give you a peak into my breakfast ritual: it is either ice-cream, pancakes, or peanut butter on toast. Though I usually go for the latter, I must admit my day feels better if I start it on a healthy note by having banana ice-cream! I apologize for the quality of the photos, they were taken with my iPhone in bad lighting.

Approx 5 minutes, serves 1-2 people

You will need:

3 frozen bananas
1 cup of frozen mango (or fresh if you have it, though it means the ice-cream will be softer).

1. Combine all ingredients in a food processor. Serve! I topped mine with some blend co (I am yet to see if it is any good!).

Here is another one of my two-ingredient recipes! Super easy, and the citrus flavour from the orange adds a nice tropical zest to the mango, super yum and refreshing!

You will need:

2 cups of diced frozen mango
1-2 juiced oranges (I used one and a half)
1. Juice your oranges
2. Add the juice and half the mango to a food processor. When combined add the rest of the mango. If it won't mix, add more orange juice.
3. Serve immediately or place in the freezer for half an hour until it hardens.

This was inspired by my favourite summertime drink: the mango mint frappe. Made during those hot summer days, when mangoes are fresh, cheap and abundant, when paired with ice, water and mint, the mango frappe is extremely refreshing. My love of this drink really cannot be understated! So today, while the days grow colder and mangoes can no longer be bought fresh, I decided to make a sorbet form of my favourite drink with the only mango I can get my hands on: frozen mango. I followed the same measurements as my raspberry sorbet, so only mango, mint and coconut water were used, though I did add a dash of arrowroot powder as I am still experimenting a little with it, but still,  no added sugar! Super healthy, super refreshing! For those wondering, I bought the frozen mango from Coles.

You will need:

2 cups of frozen mango
1/4 cup coconut water
1 handful of fresh mint
1 tsp arrowroot powder.

1. Combine all the ingredients in a food processor.
2. Pour into a metal tray, cover with glad wrap.
3. If you used frozen mango: the mix should be ready to serve with an ice-cream scoop after 45 minutes or so of hardening. If you used fresh mango, follow the normal method, of whisking every 30 minutes until ready.

Popsicles made from watermelon? My idea of heaven! I really just can't get enough of watermelon to be honest!

You will need:

1 cup of seedless watermelon
1/4 coconut water

Plus fruit to go in popsicle: I used
-handful of mango
-1 kiwi fruit
-handful of raspberries

1. Blend the watermelon and coconut water in a blender. When combined, pour through a sieve so you are left with watermelon juice.
2. Place your fruit in the popsicle moulds. I put mango at the bottom and sliced kiwi fruit which I pressed against the side of the mould.
3. Pour in the watermelon juice, top with raspberries and place your popsicle sticks in the mould.
4. Place in freezer for 4-6 hours!

It's fresh, fruity, easy to make and healthy. What more could a girl want?

You will need:

1 large frozen banana
1 cup of mango flesh (I used frozen mango as it isn't in season anymore)
1/4 cup of coconut cream


1. Place all ingredients in a blender or food processor. Mix until combined.
2. Pour mixture in a metal tray, cover in glad wrap and place in freezer. Whisk mixture every 30 minutes until ready to serve.