• 1/2 cup simple syrup
  • 2 mangoes, peeled, seeded and roughly chopped
  • 1 1/4 cups fresh squeezed tangerine or Valencia orange juice
  • 1 lemon, juiced


  1. Into a blender, add the simple syrup, mango, orange and lemon juices. Puree until liquefied.
  2. Pour the mixture into each pouch up to the indicated fill line. Seal closed and freeze for a minimum of 8 hours or overnight.