Play with adding different berries and add some lime zest for an extra refreshing hit.
Recipe and photography: Sarah Tanner
Makes 8 pops
- 2 cups dried mango, soaked in hot water for 30 minutes
- 400ml can coconut cream
- ¼ cup maple syrup
- ½ tsp turmeric powder
- ½ cup frozen raspberries
What to do
Place the drained mango, coconut cream, maple and turmeric into a blender and whiz until thick and creamy.
Stir through the frozen berries, and carefully pour into ice-block moulds. Place a stick in each and freeze overnight.