MANGO, COCONUT & RASPBERRY POPSICLES
My Dad tells me that in his 20s he lived in a house with a mango tree in the backyard but, naively, let the mangoes drop to the ground and rot all summer long, year after year....CRIMINAL!!! His excuse was that he grew up in the southern states and had no idea about mango and what he was missing out on! I only wish we had a mango tree so we could enjoy one of nature's most delicious fruits for months on end... and make these delightful popsicles over and over again!
These popsicles are my healthy spin on the old Aussie classic "Weis Bar". I've added raspberries (because I love them too and they are just so damn pretty) but if you don't have raspberries you could substitute them for blueberries or chopped strawberries or just leave the berries out altogether and enjoy the summery mango flavour in all its glory!
600g of chopped mango
⅓ cup coconut milk (plus extra for swirling effect, if desired)
2 tbsp rice malt syrup, honey or maple syrup
½ cup macadamia nuts
The juice of half a lime
1¼ cups of raspberries, roughly chopped
1. Place all ingredients (except for the raspberries) into a high powered blender and blend until smooth and creamy.
2. Pour a little bit of the mixture into each of the ice block moulds so they are about a third full. If you want to achieve that coconut swirl look (as shown in my picture above), pour a couple of additional teaspoons of coconut milk into each mould. Place a few raspberries into each mould. Repeat this process until all the mango mixture and raspberries are gone.
3. Place in the freezer to set overnight. Enjoy!!
Makes 12 popsicles/ice-blocks (approximately)