Lime & coconut ice lollies
Fresh lime juice cuts through creamy coconut milk in these grown-up iced treats - top with toasted desiccated coconut for a finishing touch
Mango, chilli & tequila ice lollies
- Preparation and cooking time
- Prep:
- plus 4 hrs freezing, no cook
- Easy
- Makes 10 x 80ml lollies
Skip to ingredients
- 3-4 small ripe mangoesstoned and peeled (you need 500g mango flesh)
- juice and zest 2 limes
- 140g golden caster sugar
- ¼ tsp hot chilli powderplus extra to serve
- 50ml tequila
Nutrition: per lolly
- kcal103
- fat0glow
- saturates0g
- carbs22g
- sugars22g
- fibre1g
- protein0g
- salt0g
Method
step 1
Put the mango flesh in a blender and process until smooth. Pour the purée through a fine mesh strainer. Add the lime juice, zest, sugar, chilli powder and tequila, and mix together until smooth and evenly combined.
step 2
Divide the mixture between the 10 cavities of your ice lolly mould. Put the mould in the freezer and chill for 30-45 mins or until just starting to freeze. Insert the lolly sticks and leave to freeze for at least 4 hrs or until frozen solid.
step 3
To remove the lollies, dip the mould in hot water for a few seconds, then carefully remove the lollies. Sprinkle each one with a little extra chilli powder to serve.
