Mango paddle pops
Mango paddle pops!
Thats a yes from me sis!
Ingredients:
Flesh of 2 x mangos
¾ x cup Coyo natural coconut yoghurt
1-2 tsp vanilla
10 scoops of collagen powder. (not scientifically backed to improve skin integrity as claimed, however still a good source of protein) 120g – 10 ice blocks = 10g of protein per ice- block
Method:
Blend all ingredients into a blender until smooth and fill ice cream moulds and set in the freezer for 4 hours or over night.
Makes 6-8 (depending on your paddle pop mould sizes)
DF -GF - Organic - Non-GMO
Mangos are a great source of carotenoids that are responsible for their vibrant yellow colour. Additionally they are also high in vitamin C, B1, B2, B3, B6, folate, vitamin A, and minerals magnesium, copper, potassium, and also a very good source of soluble and insoluble fibre, great for feeding our gut microbes and increasing stool bulk. Copper is an important mineral that is involved in a number of processes within the body, in particular elastin and collagen formation.
This recipe is also a great dairy free alternative using coconut yoghurt that is a great source of healthy fats such as, lauric acid, that has been shown to be anti-microbial. Coyo also contains the bacterial strains Bifidobacterium lactis & Lactobacillus acidophilus that have been extensively researched to prevent the growth of harmful bacteria and enhance the immune system. Additionally, with the use of collagen, the recipe is high in protein containing 15g per ice block if you make 8, and a whopping 20g per ice block if the recipe yields 6 ice blocks, depending on your mould size.
