Ah, how I love these stainless steel ice block holders. Gorgeous!
Worth pulling them out to make ice blocks even on a 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 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 for 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!
This post first appeared on my old blog ‘The Mum’s Diet’ which I’m slowly transferring over here to Sydney, Kids, Food + Travel.
Find lots more mostly-healthy, always tasty and SIMPLE family-friendly recipes here.