Name: Pine-orange and mango ice-blocks
Prep time: 20 min
Total time: 20 min
Ingredients: 1 (1.25kg) pineapple, chopped coarsely; 1 (300g) mango, coarsely chopped; 1/2 cup (125ml) orange juice

Ingredients

1 (1.25kg) pineapple, chopped coarsely

1 (300g) mango, coarsely chopped

1/2 cup (125ml) orange juice

Method

1.Blend or process pineapple and mango until smooth. Using a wooden spoon, push the mixture through a fine sieve or mouli into a large bowl. Stir in the juice.

2.Pour the mixture into 8 x 80ml ice-block moulds. Freeze for 3 hours or until firm.

If you have a juice extractor, you can use it to make the pineapple and mango juice. A mouli is a stainless steel utensil used for grating or pureeing.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories