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Mango Popsicle

Name: Mango Popsicle
Prep time: 3 h 15 min
Cook time: 2 min
Yield: 10
Ingredients: ⅔ cup (150g) Chelsea Caster Sugar; 3 ripe mangoes; ⅓ cup (80ml) lime juice (from about 3 limes), plus lime wedges to serve; Cayenne salt; 2 tsp sea salt flakes; 2 tsp caster sugar; ½ tsp cayenne pepper

Preparation

3 hours 15 mins

Bake

2 mins

Difficulty

Easy

Servings

So easy, so good!

Frozen Treats

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Ingredients
Method

Ingredients

⅔ cup (150g) Chelsea Caster Sugar
3 ripe mangoes
⅓ cup (80ml) lime juice (from about 3 limes), plus lime wedges to serve

Cayenne salt

2 tsp sea salt flakes
2 tsp caster sugar
½ tsp cayenne pepper

Chelsea Products in Recipe

Caster Sugar

The fine crystal of Chelsea...

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Method

Combine Chelsea Caster Sugar and 2/3 cup (165ml) water in a saucepan over medium-high heat and cook, stirring, for 2 minutes or until sugar has dissolved. Bring to the boil, remove from heat and set aside to cool.

Cut cheeks off mangoes and, using a large metal spoon, scoop out flesh. Using a sharp knife, cut off as much flesh as you can from remainder of mango. Chop flesh and transfer, with lime juice, to a food processor. Whiz until smooth, then add sugar syrup and whiz to combine.

Pour mango mixture into popsicle moulds and freeze for 1 hour or until half-frozen, then insert popsicle sticks and freeze for 3 hours or until frozen.

To remove pops, dip moulds in hot water, wiggle pops to loosen, then remove from moulds and place on a tray lined with baking paper. Return to freezer until firm. (Frozen pops can be stored, in a single layer in an airtight container, for up to 3 weeks.)

For the cayenne salt, combine all ingredients in a bowl. Serve pops with cayenne salt and extra lime wedges.