Mango ice cream bars
Words Lyndi Cohen // @nude_nutritionist
Prep time: 10 minutes
Freezing time: 3 hours
2 ripe mangoes
300 ml (10½ fl oz) thickened (whipping) cream
1 tablespoon maple syrup
Peel the mangoes and put the flesh in a food processor. Blitz until smooth. Spoon the mixture into the bottom of 12 popsicle moulds and transfer to the freezer for at least 1 hour.
Mix the cream and maple syrup together, then pour on top of the mango in the popsicle molds, leaving a little space at the top of each mould to allow the liquid to expand.
Insert the sticks.
Freeze for 2 hours before unmoulding to serve.
This is a great way to use up ripe mangoes (once you’ve bought the whole tray).
• You’ll need 12 popsicle molds for this recipe. They are available from supermarkets and homeware stores.
• Don’t eat dairy? Use coconut cream instead.
Check our more delicious recipes in Lyndi’s new book The Nude Nutritionist, $35, Murdoch Books.