Wednesday 18 December 2013



1 cup frooti or mango juice
1/2 kiwi pureed
2 teaspoons powdered sugar
2 ice cream sticks

  1. Fill the ice-cream moulds with 1 tablespoon mango juice or frooti per mould. Freeze for about 1 hour.
  2. While the first layer gets setteled, prepare the kiwi layer. Puree the kiwi in a food processor. Taste the mixture and sweeten it to your liking by adding sugar .Don't make a very fine puree so that the black seeds are visible.
  3. Pour kiwi into the moulds. Add the sticks and freeze for another hour.
  4. Pour the remaining mango juice (1 tbsp/mould) and freeze until it is completely set.

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