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
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