summertime mango, banana & raspberry yoghurt popsicles

Good Morning – surprise, once again I am posting this while lying in bed with a morning coffee, but this time from Amsterdam! The weather outside the Canal House where I am staying is a little grim and I have developed a grotty cold during the trip – but I am still beside myself to be here – my first time in Holland, and I am half Dutch! While the forecast here is for cold and rain, Β New Zealand and Australia are both baking and steaming (that Auckland humidity!) in the summer heat, so this will be the perfect, icy treat for you πŸ™‚ This is my first recipe developed especially for Bonds Australia, and from now on I will be sharing one monthly, both on their website and right here, yippee, such a great brand to work with πŸ™‚ The popsicles are surprisingly healthy and easy to make, and such a great combination of flavours – the banana helps give the mango great texture when frozen and the raspberries add a sparky, bright note. Not only do they taste great, they also look pretty cool, which makes them ideal for sharing with friends!

In trip news, so far I have flown from Auckland to Shanghai, where I had the most fabulous dumpling making instruction, and a couple of nights with Nick before we flew together to Berlin. Berlin was amazing, blanketed in snow for our arrival and such a bustling, big-boned (that architecture!), welcoming city. Everyone we met was incredibly helpful as we made our way around tourist hot spots as well as fossicking out restaurants in the latest up-and-coming, but as yet still decidedly dodgy, neighbourhood (more on that later). Can’t wait to traul through and edit my pics and share some with you when I get back! It is many, many years since I have spoken German so it was a real treat that it seemed to have been locked away in the dark dusty bits of my brain somewhere ready to re-appear when needed – just wish I could also speak Dutch, but sadly no.

Right time to get cracking, there are museums to visit, stroopwaffles and croquettes to eat, and a lot of walking to do to counteract the effects!

 

 

1 mango, flesh chopped into chunks
1 small ripe banana (or half a big one!), roughly chopped
1 cup Greek yoghurt
ΒΎ cup fresh raspberries
2 tablespoons low-sugar raspberry jam

ΒΌ cup lightly toasted coconut threads

In a small food processor or using a whiz stick, blend mango pieces with chopped banana. Heat raspberries with jam in a small sauce pan until the raspberries are starting to go a little mushy, 1-2 minutes, remove from the heat and cool. Spoon 2-3 tablespoons of mango mix into the bottom (which will be the top) of 8 popsicle moulds and freeze for half an hour. Stir raspberries through 2/3 cup of yoghurt and divide between the moulds and freeze for another half an hour. Top with remaining mango mix and freeze for 20 minutes. Finally – top with the last of the yoghurt and sprinkle coconut threads into the top of the moulds. Insert popsicle sticks and return to the freezer for 6 hours or over night.

5 comments

  1. I'm so going to give these a try even though it is winter in London!! To divine to give a miss, hope you enjoy your travels Amsterdam is beautiful and the Anne Frank House is a must. X

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