Ingredients
160 g (5½ oz/⅔ cup) caster
(superfine) sugar
3 ripe mangoes
80 ml (2½ fl oz/⅓ cup) freshly squeezed lime juice , plus lime wedges to serve
Cayenne salt
2 teaspoons sea salt flakes
2 teaspoons caster (superfine) sugar
½ teaspoon cayenne pepper, or to taste
Method
-
Combine the sugar and 170 ml (5½ fl oz/⅔ cup) water in a saucepan over a medium–high heat, stir to dissolve, then bring to the boil. Remove from the heat and set aside to cool.
-
Coarsely chop the flesh and process the mango and lime juice in a food processor until smooth, then add sugar syrup to taste (you may not need it all, depending on the sweetness of the mango) and process to combine.
-
Pour into popsicle moulds, freeze for about an hour until half-frozen, then insert sticks and freeze for about 2 hours until frozen through. The pops will keep at this stage for up to a month.
-
To un-mould, dip the moulds in hot water, wiggle the pops to loosen, then remove from the moulds and place on a tray lined with baking paper, returning to the freezer until frozen firm again. Store the pops in a single layer in an airtight container for up to 3 weeks.
-
For the cayenne salt, combine all the ingredients in a bowl. Dip
the pops in cayenne salt to serve and squeeze over extra lime
wedges, if you like.Images and recipes from Australian Food Coast + Country by Matt Moran, Murdoch Books
-
Cut the cheeks off the mangoes and use a large metal spoon to scoop the flesh out of the cheeks. Cut off as much flesh as you can from around the seeds too.
