Rip­pled mango pop­si­cles

Central and North Burnett Times - - LIFE | EASY EATING -

Makes 12–15 pop­si­cles

In­gre­di­ents Mango ice cream:

2 whole man­goes

400g dou­ble cream

3 cups fresh milk

½ cup caster su­gar


Re­move the mango flesh from the fruit, and place into a blender with the re­main­ing in­gre­di­ents. Puree un­til smooth (about a minute) and then chill in the freezer in a large plas­tic con­tainer with a lid. After 1 hour re­move from the freezer and stir, and then re­turn to the freezer for another 4 hours or un­til set.

In­gre­di­ents Vanilla ice cream:

2 cups heavy cream 1 cup whole milk ½ cup su­gar 1 vanilla bean pod, split in half length­wise ¾ tsp vanilla ex­tract


Pour 1 cup of cream into a medium saucepan, and add the su­gar and salt. Scrape the seeds from the vanilla bean pod into the saucepan, and add the pod to the pot. Warm over medium heat, stir­ring, un­til the su­gar is dis­solved. Re­move from the heat; add the re­main­ing 1 cup cream, milk and the vanilla ex­tract. Chill the mix­ture thor­oughly in the re­frig­er­a­tor. Once mix­ture is chilled and ready to churn, re­move the vanilla bean and then freeze the mix­ture in your ice cream maker ac­cord­ing to the man­u­fac­turer's in­struc­tions. Note – you can use store bought vanilla ice cream for this recipe if you pre­fer.


To make the pop­si­cles use a tea­spoon to make the bot­tom layer of mango. Re­turn to the freezer to set slightly (for 1 hour), then spoon in a layer of vanilla. Al­low the vanilla layer to set be­fore fill­ing up the rest with more mango. Insert a paddle pop stick into the cen­tre of the ice cream, then freeze overnight for best re­sults. Dip the pop­si­cles in warm wa­ter to re­move them from the molds and serve.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.