Mango and Raspberry Popsicle
Mango has the highest proportion of provitamin A of all fruit types. As little as 7 ounces cover the daily requirement and support our body in cell renewal of the skin, mucous membranes, and cartilage tissue. Meanwhile, raspberries provide pectin, a fiber that acts like a sponge in the intestines and can bind toxins.
If you do not have special ice cream cups or popsicle molds, you can also use small yogurt cups.
Puree mango with raspberries in a blender. Pour into ramekins or popsicle molds.
Freeze for 5 hours.
To serve, dip ramekins or molds in hot water briefly, remove mango mixture from ramekin and place on plates, or serve on popsicle sticks