Recipe: Mango & Banana Smoothie Popsicles with Edible Flowers

As always, we've had mixed summer weather so far here in the UK, but thankfully we've enjoyed a few sun filled days, which have definitely called for a refreshing treat to help cool off with. Today, Catherine Frawley shares a simple recipe for making your own popsicles, that will be a hit with kids and adults alike...

While I do love a bowl of ice cream, ice lollies have always been my thing. I grew up with Fabs, Funny Feet and K9 lollies (does anyone remember those?), but lets face it, who doesn’t need a few less calories from time to time?! So I've come up with a recipe for a 'Smoothie on a Stick' or 'Popsicle' for short. The flavour is far more subtle than a sugar laced lolly, but it’s smooth and creamy and I love the tropical flavour of Mango & Banana, mixed with coconut milk, yoghurt and honey for sweetness. I added some Maca Powder for extra vitamins and minerals (I usually add this to my drinkable smoothies) and the edible flowers are just to make these extra pretty!

You will need: (quantities makes 10)

  • lolly moulds & sticks
  • 2 ripe juicy mangoes
  • 2 banana
  • 200ml coconut milk
  • 100ml greek yoghurt
  • 6 tbsp honey
  • 1 tbsp Maca Powder (optional)
  • 2-3 edible flower per popsicle (optional - but we used violas)
Mango Popsicles_01_800.jpg

Method

Chop your banana and mango and add all the ingredients to a blender and mix until smooth.

If you are adding the flowers, add one to the bottom of each mould, then pour in the mixture half way add another flower or two then fill the mould to the top.

Place in the freezer for an hour then remove and push in your sticks. Allow to freeze for at least 4-6 hours before serving.

To remove from the moulds fill the sink with hot water and dip them for 5-10 seconds, they should then slide out really easily.

Popsicle-Stellar-3.jpg

Recipe and photography by Catherine Frawley