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Rooibos, mango and coconut ice blocks Rooibos, mango and coconut ice blocks
Recipes

Rooibos, mango and coconut ice blocks recipe

Cool off with mango and coconut ice blocks infused with Nerada Organics Rooibos & Vanilla Flavour tea for a fun way to enjoy your favourite brew over summer.

Makes 10

You’ll need popsicle moulds for this recipe.

Ingredients:

  • 2 Nerada Organics Rooibos & Vanilla Flavour teabags
  • 2 1/2 cups mango chunks (fresh or frozen)
  • 250ml coconut cream
  • 2 tbs honey
  • 1 banana

Method:

  1. Infuse the rooibos teabags in 150ml boiling water for 5 minutes, then remove and discard the teabags and cool the liquid.
  2. In a blender or food processor, puree the mango and cooled tea until smooth. Transfer to a bowl and set aside.
  3. Rinse out the blender then whiz the coconut milk, honey and banana until a smooth puree.
  4. Pour about 2tbs mango puree into each popsicle mold. Place in freezer for 15 minutes until almost solid.
  5. Remove mold from freezer, add 2 tbs coconut puree to molds. Place in freezer for 10 minutes. Repeat once more to create four layers, then insert paddle pops and freeze for at least 4 hours or overnight until fully set.
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