160 g (5½ oz/⅔ cup) caster
3 ripe mangoes
80 ml (2½ fl oz/⅓ cup) freshly squeezed lime juice , plus lime wedges to serve
2 teaspoons sea salt flakes
2 teaspoons caster (superfine) sugar
½ teaspoon cayenne pepper, or to taste
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.