Summer Sunset Iceblocks
Preparation time is 25minutes
Total time is 25minutes
Serve is for 10 people
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Difficulty level: 2 out of 4
5 Ingredients
Number of servings
10
- 250grams fresh mango flesh, chopped
- 250grams fresh strawberries
- 2teaspoons cranberry juice
- 1 cup orange juice, freshly squeezed, strained
- 1tablespoons maple syrup
Nutrition per serving
152kJ / 36Cal
152 Kilojoules or 36 Calories
2% of daily energy intake*
Protein
0.5grams
Fat
0.1grams
Carbs
8.0grams
Sugars
7.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Process mango and 2 tsp syrup in a food processor until smooth. Divide mango mixture evenly between 10 x 1/3-cup iceblock moulds. Insert sticks and freeze for about 1 hour or until firm.
Step 2 of 4
Combine orange juice and 1/2 tsp cranberry juice in a jug. Pour evenly over firm mango layer. Freeze for about 1 hour or until firm.
Step 3 of 4
Process strawberries and remaining syrup in a food processor until smooth. Stir in remaining cranberry juice. Pour strawberry mixture over firm orange layer. Freeze overnight or until firm.
Step 4 of 4
To serve, dip moulds briefly in hot water to loosen and carefully remove iceblocks.
Categories
- Pescatarian
- Orange
- Ice blocks
- Low saturated fat
- Low salt
- Seafood free
- Gluten free
- Tree nut free
- Egg free
- Sesame free
- Quick & easy dessert
- Australian
- Desserts
- Halal
- Soy free
- Wheat free
- Vegetarian
- Vegan
- Mango
- Low fat
- Dairy free
- Peanut free
- Low ingredient
- Fresh Ideas
These categories are provided as a guide only and do not reflect any ingredients or products displayed or referred to on this recipe page and that are not listed in the recipe’s ingredients list. Find out more about allergy, dietary and lifestyle category tags.
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