I’d have to say that since I’ve started this blog there has only been a couple of recipes that I’ve been lucky to get pictures of before they’ve mysteriously disappeared. I had to restrain my husband from snapping these up even before they were finished freezing, and he doesn’t even like mango (he’s crazy, I know)!
I’ve been playing around with the idea of these no-drip icy poles since I first saw the idea on instagram a while back. Most recipes out there suggest using jelly mix to help prevent the dripping but they are often full of sugar and artificial colours and flavours – none of which I want anyone in my family eating. So I started experimenting with gelatin and fresh fruit to make a healthier version.
I’ve used a combination of mango and raspberry with coconut cream in these ones but you could use any fruit combination you wish, just make sure you include the gelatin to stop the dripping. I was even impressed that the entire time I was moving them around to take photos that there were no drips. They’re perfect for toddlers who sometimes take a little longer to eat their icy poles, especially on those really hot days when they melt quite fast.
It is however, really important to make sure you use a high quality gelatin product to ensure you get the fantastic nutritional benefits it offers. Gelatin provides many essential amino acids to the body that contribute to healthy hair, skin and nails as well as to healthy bone growth but most importantly it is one of the best foods for healing the gut. Gelatin helps to decrease inflammation in the gut and can be used to facilitate the healing of leaky gut. I make sure I use grass-fed gelatin in my recipes which not too many companies produce. I buy mine from here.
- 1 mango, flesh only, diced
- 400ml can full-fat coconut cream
- 1/2 cup raspberries, fresh or frozen
- 2 teaspoons of grass-fed gelatin
- 100ml warm water
- Open the can of coconut cream and scoop out the cream and place into blender with mango. You can keep the liquid from the can and use it in smoothies.
- Blend until smooth.
- Dissolve the gelatin into the warm water. The best way to make sure it doesn’t clump is to keep stirring it in the same direction until dissolved.
- Add water to the blender with the mango mixture and blend until smooth.
- Place some raspberries in the bottom of each mould. Distribute the mixture evenly amongst the moulds.
- Add extra raspberries into each mould.
- Freeze for at least 6 hours.