We love how these healthy summer treats are served in orange cups!
- 2 oranges
- ¼ cup mango nectar
- 2 teaspoons gelatine
- Cut the oranges in half, and scoop out the flesh. Keep orange skins in the fridge, covered.
- Using a small hand-held food processor, purée the flesh of the oranges. Heat the mango nectar in the microwave or on the stove until very hot, dissolve the gelatine into this nectar, then mix well into the orange mango mixture. This should make 1 cup liquid.
- (If less, add more mango nectar to make up 1 cup; it is also ok to have slightly more than 1 cup liquid.)
- Place into an ice cube tray and freeze for at least 1 hour. When frozen, remove the ice tray and place cubes in a small hand-held food processer to crush (see Cook’s tip). Spoon back into orange cups pushing down to compact the ice, and create as high a mound as you can. You will need to press down firmly with each scoop.
Baby Friendly – Suitable for 8-10 months
Health tip: It is healthier to make your own fruit jelly using fruit juice and fresh fruit pieces rather than buying jelly crystals or pre-made jelly cups which have added colours and flavourings. Use 2 teaspoons gelatine powder to set 500 ml liquid.
Cook’s tip: If the ice cubes won’t come out of the tray, carefully run hot water over the back of the tray, or sit the tray in a bath of hot water, without allowing the boiling water to touch the orange cubes, or allow the cubes to sit out of the freezer for a few minutes before trying to remove. Alternatively simply pour the liquid into the orange cups and set into jelly in the fridge.
Per serve: energy 208 kJ, protein 2.1 g, fat 0.1 g, saturated fat 0 g, cholesterol 0 mg, carbohydrate 9.3 g, fibre 1.7 g, sodium 7.7 mg, GI low