Recipe: Mango, berry and lime nice-cream slice

Recipe: Mango, berry and lime nice-cream slice

These Mango, berry and lime nice-cream slices may look indulgent but they are bursting with goodness.

Recipe Mango berry and lime nice cream slice

SERVES 6

WHAT YOU NEED

1 handful of fresh raspberries, to fill Freeze-dried raspberries, raspberry powder and crushed pistachios, for the topping

 

FOR THE BASE

  • 75g rolled oats
  • 4 pitted Medjool dates
  • 1 tbsp desiccated coconut
  • ½ tbsp maple syrup
  • ½ tbsp unsweetened cocoa powder (optional)

FOR THE LIME LAYER

  • 1 banana, peeled and frozen
  • ½ ripe avocado
  • Zest of 3 limes
  • 125ml freshly squeezed lime juice (about 5-6 limes)

FOR THE RASPBERRY LAYER

  • 1 banana, peeled and frozen
  • 125g raspberries, fresh or frozen
  • 1 tbsp coconut yoghurt
  • 2 tbsp almond milk

FOR THE MANGO LAYER

  • 1 banana, peeled and frozen
  • 160g mango chunks (about ½ mango)
  • 1 tbsp coconut yoghurt
  • 2 tbsp almond milk

 

WHAT TO DO

  1.  Line a 21 × 11 × 7cm loaf tin with clingfilm.
  2. Blend the ingredients for the base in a food processor, and press into the bottom of the tin.
  3. For the lime layer, blend all the ingredients until creamy. Pour into the tin, pop in the freezer for 20 minutes, then scatter over the fresh raspberries.
  4. Blend the ingredients for the raspberry layer. Spread over the berries, freeze for 20 minutes, then repeat for the mango layer.
  5. Stick six lollipop sticks into the loaf at equal intervals and sprinkle the surface with the toppings.
  6. Leave in the freezer for a couple of hours. When ready to serve, slice into portions and enjoy.

This recipes features in Guilt-Free Nice Cream by Margie Broadhead (£12.99, Hardie Grant), Photography by Jacqui Melville.

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