Coconut and Mango Ice Blocks

Sometimes simple really is the best!  I made these ice blocks as I had some coconut milk left over from making us all a curry on Sunday and didn’t want to waste it. I will however be repeating these again as they are creamy, refreshing and quite delicious. For those of you trying to keep sugar to a minimum these are also refined sugar free.

Coconut milk is high in saturated fatty acids an easy source of energy, the main source is lauric acid. A fatty acid that helps fight against bacteria and viruses and also helps promote brain development. So in my books a pretty awesome afternoon snack to keep your little one full of energy.

Coconut and Mango Ice Blocks2014 02 26_1104
Suitable from around 8 months
Makes: 10 ice blocks
Preparation time: 5 minutes
Freezing time: 6 hours without an ice cream maker with an ice cream maker 2 hours in the ice block moulds

Ingredients
300ml coconut milk
2 mangos

Method
Puree the mangos until smooth.

Stir the coconut milk through the mango until totally combined.

Pour into an ice cream maker. Once frozen transfer into ice block moulds. If you don’t have an ice cream maker pour directly into the ice block moulds and freeze.2014 02 26_1105

If you enjoy these you might also want to try the berry version.

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