V - GF - DF - RSF - NF - EF
Makes 10 ice-blocks
2 cups frozen mango
2 cups fresh pineapple chunks
400g vanilla coconut yoghurt (I used Cathefral Cover Vanilla Bean Chia Coconut Yoghurt)
2 tsp brown rice-syrup (optional)
Place the pineapple and mango in the a blender and process until smooth, add a little water or coconut water if you have it if the mixture appears thick.
Fill up the ice-block molds 2/3 with the mixture.
Then add the coconut yogurt to the blender and add brown rice syrup, pulse a few times.
Top up each mold with the coconut yoghurt mixture.
Freeze overnight, and then they are ready to enjoy any time of the year!