Recipe // Mango & Cream Swirl Popsicles
No need to go out and buy ice block moulds, use small glasses with spoons for a DIY version. You can also use a different fruit, puree berries or kiwifruit instead!
Makes 8 small pops
Ingredients:
- 2 fresh mangoes, flesh removed (or use frozen)
- 40g icing sugar
- 1 cup (250ml) natural yoghurt
- 1cup (250ml) thickened cream
Method:
- Make a mango puree by blitzing the mango flesh in a blender. Set aside.
- In a separate mixing bowl, sift the icing sugar over the yoghurt and cream and mix well to combine.
- Use a hand held beater to beat the mixture until soft peaks are formed and the mix has doubled in size.
- Fold the mango puree through the cream mix to create a marbled swirl. Spoon the mixture equally into 8 cups or moulds.
- Place teaspoons (or wooden paddle pop sticks ) spoon side down into the centre of the cups. The cream mix will freeze around these and they’ll be your popsicle sticks. Pierce a hole in the centre of a small square of foil and cover, this will also help the spoon to stay in place as the mix freezes.
- Allow a couple of hours at least for the mix to freeze, overnight is always better.
- When serving run hot water over the bottom of each cup to loosen the popsicles so that you can remove them.
Shop the look
~ Recipe Written & Styled by Amelia Wasiliev @amelia_propsandstyling Photography by Luisa Brimble @luisabrimble Homemade Tableware by Melissa Lellouche @melissalellouche Additional props are stylists own and available for hire @amelia_propsandstyling Shot on location @shoot_location ~
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