Mango and Raspberry Ice Blocks Recipes

1. Peel 2 large mangoes and puree the flesh in a blender or food processor until smooth.

2. Add 1/4 cup orange juice, mix well and pour into four or six plastic ice block moulds.

3. Randomly add 4-6 raspberries into each mould as you fill them.

4. Freeze for 30 minutes, add the ice block sticks and freeze for a further 150-180 minutes, or until frozen.

Makes 4-6

Although these ice blocks will keep for 3 weeks, they taste best when eaten on the same day that they are made.

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