Mango, habanero & lime ice pops

Summer doesn’t start for a good couple of weeks but it seems like nobody bothered to tell Mother Nature. Everything is growing like a weed, including – sadly – the weeds. Some old soul once said that a weed is just a flower growing in the wrong place. Thanks. Please do remind me of that next time I’m on my hands and knees, yanking out another ‘flower’.

And then there are the sounds of summer. The birds tweeting, the leaves rustling in the breeze, and your neighbor swearing (loudly) as he tries to start the riding lawnmower. Of course, there are always the folks across the street who decided to tear up their lawn and replace it with a paved patio, astro turf and giant plastic kids’ pool. Smile and wave. To each his own.

And you? You eye that spot in the shade and dream of something cold to eat and a restorative nap, camouflaged as ‘reading’. A chile-spiked ice pop is just what the doctor ordered. Eat it quickly before it melts and ignore the weed – I mean flower – growing next to you.

Makes 12 x 1.25oz ice pops

1 large mango, just under 1lb., peeled and pit removed

2 oz / ¼ cup granulated sugar

1/8 tsp habañero powder, or more to taste

zest & juice of 1 lime

juice of 1 orange

 

To garnish:

Chile pequin

Shredded coconut

Chopped pistachios

Make sure you cut away all of the flesh surrounding the mango pit and capture any juices too. Coarsely chop the flesh and place it and any juices in a saucepan with the sugar and 6 ounces / ¾ cup water. Bring to a boil, reduce the heat and simmer for 6-8 minutes – until the mango is soft but not mushy. Add the habanero powder and blitz in a blender until smooth.

Place the mixture in the fridge and when it’s cool, add the lime zest and two juices. Give it a stir, taste, and add a dash more chile powder if you desire.

Sprinkle your preferred garnishes in the bottom of each mould, top with the chilled mixture and then finish with more garnishes – or leave ‘naked’ if you like. Insert the sticks and carefully place in the freezer. Freeze for at least 4 hours until frozen solid. Pop out of the moulds and eat.

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