Mango & Pumpkin Spooky Pops
GF + Plant-Based
Happy Halloween, Southern hemisphere! I thought a pumpkin soup would be too much of a winter meal for all my friends in Australia and Argentina, where the summer season is approaching. Here is a delicious, filling and healthy iceblock (aka popsicle) that you can make using the pumpkins you got for Halloween decorations and the mangoes coming into season–BOO!
1 large mango cut and peeled
200 g (7 oz) butternut pumpkin, steamed and peeled
1/4 cup water
In a blender, add the mango, pumpkin and water and blend well until smooth.
Prepare the ice cream moulds and pour the mixture. Freeze for a few hours until firm.