INGREDIENTS
• 2 scoops ADRENAL Switch
• Mango Nectar
• 2 cups Diced Mango
• 1 can Coconut Cream
• Handful of Macadamia Nuts
• Honey or Maple Syrup (to taste)
• Ice cream/Ice block moulds
DIRECTIONS
1. Peel mango and blend until smooth.
2. Add in the Adrenal Switch powder and blend again.
3. Spoon pureed mango into the bottom of the ice block moulds.
4. Place moulds in freezer and freeze until mango has set enough to pour coconut mixture on top of.
5. Blend coconut cream and honey/maple syrup together in blender.
6. Add the macadamia nuts to the mixture and pulse the blender to chop the macadamia nuts slightly.
7. Pour the creamy mixture onto the mango mixture in the moulds.
8. Take a paddle pop stick and place into the centre of each mould.
9. Push down into the semi frozen mango mixture to hold it in place.
10. Return to freezer and freeze until mixture is set.
