Mango, coconut and lemongrass popsicles
MAKES 6 // PREP TIME 15 MINS (PLUS INFUSING, FREEZING)
These frosty fruit pops hit all the right tropical notes with coconut and lime bringing extra refreshment. You’ll need six popsicle moulds and sticks. Begin this recipe a day ahead to freeze the popsicles.
Flesh from 1 large mango, diced 350 ml coconut water LEMONGRASS-LIME SYRUP 50 gm caster sugar 1 lemongrass stalk, bruised and coarsely chopped Finely grated zest of 1 lime, plus juice of 2 1 For lemongrass-lime syrup, combine sugar, lemongrass and 50ml water in a saucepan and bring to the boil. Remove from heat and stand to infuse (2 hours). Strain, then stir in lime zest and juice.
2 Blend mango in a food processor until smooth, add coconut water and lemongrasslime syrup, and blend until smooth. Strain through a coarse sieve, pour into 125ml popsicle moulds and freeze until half-frozen (2-3 hours). Insert popsicle sticks and freeze until completely frozen (8 hours or overnight). Dip briefly into hot water to unmould. Popsicles are best eaten within a month.