These cubes are super-versatile: serve them as anytime coolers, palate-cleansers between courses – or stir into yogurt, smoothies or ice-cream
- 1 ripe mango, peeled and stoned
- 3 kiwi fruits, quartered, white core removed, and flesh scraped from skin
- 200g (7oz) fresh or frozen raspberries
- A little icing sugar
- Lemon or lime juice
Purée the fruits separately in a food processor, until smooth. Add icing sugar and a dash of lemon or lime juice, to taste.
Sieve the raspberry purée but leave seeds in the kiwi purée.
Spoon purées into ice-cube moulds. Put in halved wooden lolly sticks to make mini lollies, if desired. Freeze and use within two months.
Melt the cubes to make a quick, fruity sauce for ice-cream.