MANGO AND CHOCOLATE PALETAS

(Makes 10-12)

INGREDIENTS: For the mango dipped in chili salt version:

2 small ripe mangoes (220g); zest and juice of 1 lime (40ml); 2-3tbsp light agave nectar

For the chilli-lime salt:

10g piquin chillies or Urfa chilli flakes; 10g fine sea salt; 100g caster sugar; zest of 1 lime

For the Mexican chocolate version: 400ml almond or whole milk; few pinches of ground cinnamon; 55g dark chocolate, chopped; 55g milk chocolate, chopped; 1-2tbsp golden syrup; 90g white chocolate; 50g almonds (flaked/ slivered)

METHOD

1. To make the mango paletas, skin and stone the mangoes and add the flesh (and as much juice as you can) into a blender. Add the lime zest and juice and agave with 300ml water and blend to combine.

2. Taste the mixture and add more agave if needed, remembering to sweeten more than you think necessary, as much of the sweetness disappears once frozen. Pour into lolly moulds and freeze for at least eight hours.

3. To make the chili salt, blitz the chillies with the salt in a spice grinder or small food processor, then stir in the sugar and lime zest. Serve the mango paleta dipped into the chilli-lime-salt.

4. To make the Mexican chocolate paleta, add the milk to a heavybottomed saucepan and warm over a low heat with the cinnamon and golden syrup. Take the milk off the heat and stir through the chocolate until completely melted. Leave to cool, then pour into lolly moulds. Freeze for at least eight hours. 5. To decorate, melt and drizzle on the white chocolate. Toast almonds and sprinkle them over.