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Dec 24 2016


Mango Ice Blocks

Ingredients: 6 cups semi-frozen organic mango 1 cup light organic coconut milk 2 tablespoons raw organic honey 1 tablespoon organic lemon juice 1 teaspoon organic vanilla extract 2 scoops NesProteins Collagen Hydrolysate Directions: Place all ingredients, except Peptides into blender. Blend until there are no visible chucks and texture is smooth. Add NesProteins Collagen Hydrolysate to mixture. Blend until thoroughly combined. Pour batter slowly into moulds leaving about ¼” from the top to allow for expansion. Tip: If it’s difficult to pour, transfer the mixture into a pitcher with a spout and leave it at room temperate for 10 minutes. Take the office clips and place an inch from the top of the stick. This will prevent the sticks from sinking into the mould or from freezing crooked. Cover and place all pre-clipped sticks into the mould. Freeze for 6 hours. Removal tip: submerge ice pop mould into a cold water bath for 30-45 seconds. This will help release the pops from the mould. Remove and enjoy immediately or store in a sealable plastic bag to enjoy later.