Mango lol­lies

MAKES 12 PREPA­RA­TION: 5 MIN COOK­ING: NONE FREEZING: 9 HR OR OVERNIGHT

Drum Food - - CONTENTS -

1 can (410g) man­goes 60ml (¼c) cas­tor sugar 60ml (¼c) or­ange juice pinch of salt

CO­CONUT LAYER

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.

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