Mango & Soursop Jelly Crush

Ingredients

One Ripened Mango
Handful of ice cubes
One Lychee Jelly Cup
One Soursop Jelly Cup or four mini cups
Half a cup of Apple Juice

Method

Wash and cut the ripened mango scooping the ingredients into a blender along with a handful of ice.

Add ½ cup of apple juice and blend at a low setting for 10 seconds. Throw in the lychee jelly and blend for a further 5 seconds. Unwrap and place the soursop jelly into a bowl and roughly cut into cubes, drop that into the ice blend, stir and you’re done.

Pour into a chilled glass and serve.

From www.foodrehab.com.au