mango, lime and coconut popsicles

  • 2 mangoes, peeled and chopped
  • 2 teaspoons finely grated lime rind
  • 2 tablespoons rice malt syrup
  • 1½ cups (375ml) coconut water
  1. Place the mango, lime, rice malt syrup and ½ cup (125ml) of the coconut water in a blender and process until smooth. 
  2. Pour a layer of the mango mixture into 8 x ⅓-cup-capacity (80ml) popsicle moulds and freeze for 30 minutes. Top with a layer of coconut water and freeze for 30 minutes. 
  3. Finish with a layer of mango mixture and freeze for 30 minutes before inserting popsicle sticks. 
  4. Freeze for a further 2–3 hours or until frozen. Makes 8.
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