-
Peel 2 large
mangoes and puree the flesh in a blender or food processor until smooth.
-
Add 1/4 cup
orange juice, mix well and pour into four or six plastic ice block
moulds.
-
Randomly add
4-6 raspberries into each mould as you fill them.
-
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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