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.
Top tip for making Fruity cubes
Melt the cubes to make a quick, fruity sauce for ice-cream.