An excellent summer afternoon treat or a fun finish to a summertime dinner party
These iced lollies are a little more grown up than a Calippo (but only just). The turmeric and ginger—two of the spices I talk about in the latest installment of the Spice series—provide a slight bitterness and punch to the otherwise sweet fruit and yoghurt purée.
The photo shows a variety of options for the mango and coconut mix, as I was testing whether a rippled effect worked well. You could do that too—it certainly looks good—but for taste, I found fully mixing the spiced mango purée and coconut yoghurt worked best.
1 large mango (350-400g flesh)
Juice of 1 lime
15g caster sugar
1 heaped tsp ground turmeric
1 heaped tsp ground ginger
250g coconut yoghurt
6-8 ice lolly containers and sticks
Cut the flesh from the mango stone and scrape away from the skin, reserving any juice. Weigh the flesh and juice you have to ensure it’s around 350-400g, then place this in a blender or food processor.
Add the lime juice, sugar, turmeric and ginger and blitz until totally smooth. Decant this into a mixing bowl and stir the coconut yoghurt through it. Taste and consider adding a little more sugar or lime if you think it needs sweetening or sharpening.
Carefully transfer the fruity purée into your iced lolly holders. You may find a funnel helps. Add the sticks and freeze for at least 8 hours.
Recipe and image: Ed Smith