All recipes Share
Mango and Coconut Ice Lollies
- 2 cups (330 g) Snowcrest® Mango Chunks
- 1 ripe banana (peeled and chopped)
- 5 tablespoons (75 ml) of coconut milk
- 1 tablespoon (15 ml) of maple syrup
Place all ingredients into a blender and blend for a minute until smooth. Pour into an ice lolly mold and freeze for about 5 hours.