Summer popsicles

Ingredients

Mango and raspberry lassi pops 

• 1 large mango, flesh chopped
• ½ tsp ground turmeric
• ½ tsp cayenne pepper
• 1 tbsp honey or maple syrup
• 12 raspberries
• 260 g (9 oz/1 cup) coconut yoghurt

Berry kombucha chia seed pops 

• 250 ml (9 fl oz/1 cup) orange juice
• 60 ml (2 fl oz/¼ cup) kombucha
• 50 g (1 oz/⅓ cup) mixed berries (fresh or frozen)
• 1 tbsp maple syrup
• 1 tbsp chia seeds
• 1 tsp thyme leaves
• 4 mint leaves

Dark chocolate popsicles

• 125 ml (4 fl oz/½ cup) coconut milk
• 60 ml (2 fl oz(¼ cup) maple syrup
• 2 ripe avocados, flesh scooped out
• 50 g (1 oz/¼ cup) 100% raw cacao powder
• 2 tbsp cocoa nibs
• 1 tsp vanilla extract

Freezing time: 5 hours

Instructions

For the mango and raspberry pops, place the mango, turmeric, cayenne and honey into a high-powered blender and blitz until smooth. Pour half the mixture into four 100 ml (3. fl oz) ice block moulds, dividing evenly. Freeze for 2 hours, inserting the sticks when the mixture is starting to become firm.

For the berry kombucha pops, place all the ingredients into a blender and blend until smooth. Divide the mixture between four 100 ml (3 fl oz) ice block moulds. Freeze for at least 5 hours, inserting the sticks when the mixture is starting to become firm.

For the dark chocolate pops, place all the ingredients into a blender and blend until smooth. Divide the mixture between four 100 ml (3 fl oz) ice block moulds. Freeze for at least 5 hours, inserting the sticks when the mixture is starting to become firm.