We’ve been enjoying a mini heatwave here in England. Last week the hottest ever July temperature was recorded. I’ve been making and licking lollies everyday as in hot sticky weather everything just tastes better when frozen and on a stick.
This recipe uses coconut water as it’s hydrating due to the high electrolyte content. The mouthwatering orange colour from the mango and carrot doesn’t only look good but it’s also a sign of the high levels of beta carotene contained. Research shows that this can help the skin deal with sunburn (which you should avoid in the first place and obviously stuffing your face with mangos though delicious is not a replacement for sunscreen!).
This lolly recipe was inspired by one of my smoothie combinations. TIP: if you have any left over smoothie in the morning, add some water to it and make ice lollies.
RECIPE: COCONUTTY CARROT & MANGO ICE LOLLIES INGREDIENTS for 4 ice lollies:
- 1/2 a small carrot
- 1/4 small mango
- 1/2 cup of coconut water
- 1/2 cup of water
- 1 tablespoon of desiccated coconut
- Place all the ingredients, except for the desiccated coconut, in to blender and whizz until smooth.
- Pour mixture in to ice lolly mould and place in freezer until frozen (obvs).
- Just before serving, sprinkle top with the desiccated coconut.
I am entering this recipe in to this month’s Bloggers Scream For Ice Cream. Considering how much of the stuff i make and eat, I was surprised to see my last entry was nearly three years ago but great to see the challenge is still going strong!