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Mango Popsicles

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Prep Time 15 minutes
Freeze Time 6 hours
Total Time 6 hours 15 minutes
Servings 8 PO

Ingredients
  

  • Mango Popsicles:
  • 500 g ripe mango flesh fresh or frozen
  • ¾ cup full-fat coconut milk well shaken
  • 3 tablespoons honey or maple syrup to taste
  • 2 tablespoons fresh lime juice
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • Optional Additions:
  • ½ teaspoon finely grated fresh ginger
  • ½ teaspoon finely grated lime zest
  • ¼ teaspoon ground turmeric
  • Pinch of chilli powder or tajín

Instructions
 

  • Peel and roughly chop fresh mango or measure frozen mango directly.
  • Blend mango, coconut milk, honey, lime juice, vanilla, and salt on high for 60 seconds until completely smooth.
  • Taste and adjust sweetness and acidity. Mixture should taste slightly sweeter than ideal.
  • Strain through a fine mesh strainer for ultra-smooth texture if desired.
  • Press decorative mango slices or chilli against inside mould walls if using.
  • Pour mixture into moulds leaving a 5mm gap at the top. Use a spouted jug for control.
  • Tap moulds on counter to release air bubbles.
  • Cover with lids or cling wrap. Insert sticks upright and centred.
  • Freeze on a level surface for minimum 6 hours or overnight.
  • Run warm water over moulds 15 to 20 seconds. Pull steadily upward to unmould.
  • Serve immediately or wrap individually and return to freezer.

Notes

  • Use the ripest, most fragrant mangoes available — flavour is everything in this recipe
  • Shake the coconut milk tin thoroughly before opening to emulsify the fat
  • Blend for a full 60 seconds to eliminate all fibrous mango texture
  • Taste before freezing and make the mixture slightly too sweet — freezing dulls the flavour
  • Use a spouted jug for a clean, controlled, drip-free pour into the moulds
  • Leave a 5mm gap at the top of each mould to allow for expansion during freezing
  • Freeze completely solid before unmoulding — overnight is always the safest option
  • Use warm water, not hot water, for unmoulding to avoid melting the outer layer
  • Wrap individually in cling wrap after unmoulding to prevent freezer burn
  • Keeps in the freezer for up to 6 weeks — best within the first two to three weeks