MAKES 12 PREPARATION: 5 MIN COOKING: NONE FREEZING: 9 HR OR OVERNIGHT
1 can (410g) mangoes 60ml (¼c) castor sugar 60ml (¼c) orange juice pinch of salt
375ml (1½c) coconut milk 60ml (¼c) castor sugar
For this recipe you will need 12 ice lolly moulds and sticks.
1 Blitz the mangoes, sugar, juice and salt in a blender until smooth. Set the purée aside.
2 COCONUT LAYER Mix the coconut milk and sugar in a bowl. Cover with clingfilm and chill in the fridge.
3 Divide half of the mango purée between the 12 moulds. Freeze for 1 hour or until halfway frozen. Insert the popsicle sticks and freeze for 2 or more hours.
4 Remove the lollies from the freezer. Pour the coconut mix on top of the frozen mango in the 12 moulds. Freeze for 2 hours.
5 Top with the remaining mango purée and freeze the moulds for 4 hours or overnight.
6 To serve, run the moulds under warm water to loosen the lollies, then gently pull them out.