Kale Pops & Mango Coconut Lassie Pops

RECIPE BY SARAH GLOVER • PHOTOGRAPHY BY LUISA BRIMBLE

 

There is nothing better than spending a hot summers day at the beach and coming home to refreshing ice pops. Of course full of  delicious goodness and amazing bursts of flavour! 

 

MANGO Coconut Lassie

4 mango cheeks
2 apricots, halved and stones removed
1 cup coconut milk
1 teaspoon agave nectar
———
1 passionfruit, halved and the pulp scooped out
1 apricot, halved, stone removed and roughly chopped
stalks or stable flowers of a bamboo branch
———

Feeds 5

1: Place the mango, apricot, coconut milk and agave in a food processor and blend until smooth.

2: Pour the mixture into five cups or pop moulds. Decorate with the passionfruit pulp and apricot pieces, insert the sticks and place in the freezer to set. This should take about 4 hours. 

When you’re ready to eat them, dip the cups or moulds in hot water until the outside of the pops melt slightly, then pull out and enjoy.

 

Kale and Kiwi Pops

100 g kale, leaves removed and roughly chopped, stalks reserved
1 cup apple juice
juice of 1/2 lemon
2 kiwifruit, skin removed, diced
———
blueberries
1 kiwifruit, skin removed, diced
kale stalks
———

Feeds 4

1: Place the kale, apple juice, lemon juice and kiwifruit in a food processor and blend until smooth.  

2: Pour the mixture into four cups or pop moulds. Decorate with the blueberries and kiwifruit, insert a kale stalk in the centre and place in the freezer to set. This should take about 4 hours. 

When you’re ready to eat them, dip the cups or moulds in hot water until the outside of the pops melt slightly, then pull out and enjoy. 


Notes: You can play around with the fruit too. Just add a spoonful to your mixture and if it tastes good then it’s going to be amazing. Easy!