Ah, how I love these stainless steel ice block holders. Gorgeous! They are ideal for making this mango and banan smoothie ice block recipe.
It is worth pulling them out to make ice blocks even on a sunny winter’s day in Sydney. We can buy frozen mango in bags from a fruit shop nearby, but we can also use tinned mango.
These homemade ice blocks are a huge hit with my kids, and with me because it fills them up effortlessly with fruit and yoghurt whilst making them think Mum’s given them a huge treat.
As with most of my cooking, I make a huge quantity and freeze extras. If you have fewer kids or iceblock moulds, just make half the quantity.
Mango and Banana Smoothie Ice Blocks
- 2 large or three medium very ripe bananas (about 250gm)
- Two huge or three smaller mangos (about 800gm)
- 250ml thick Greek youghurt
- 30gm raw sugar
- little squeeze of lemon
- 1. Peel bananas, peel and dice flesh of mangos.
- 2. Put bananas and mango flesh into blender together with yoghurt, sugar and lemon.
- 3. Whizz it all up. Makes around 1.3 litres of fruity goodness. This makes about 15 iceblocks in the sizes I have.
- 4. Freeze for a few hours.
- 5. Feed to children when they are all hot and bothered. These ice blocks guarantee an instant cool down and cheer up.
Summer or winter, Sydney or Surrey, north, south, east or west, here’s to fruit and yoghurt and sunshine and fun.
Happy ice block making!
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