Nutritionist, Jacqueline Alwill's recipe make the perfect fruity treat.
1 cup coconut cream
140g mango pieces
1 banana, peeled
1/4 cup raspberries
2 teaspoons honey
1/2 cup mango
1 teaspoon vanilla bean
To make the raspberry layer combine all of the ingredients in a high powered blender or food processor and blend until combined. Divide the mixture across the base of the icy pole moulds.
Make the mango layer by blending all of the ingredients together. Pour the mango mix into the moulds and place a paddle pop stick into each. Place in the freezer to set overnight.
This recipe was created by Jacqueline Alwill from Brown Paper Bag Nutrition for Julique Wellbeing Month.