Mango, Chilli and Lime Popsicles
Photography Manja Wachsmuth.
With a good zing of lime and a touch of heat, these tangy popsicles will quench your summer thirst. For a gorgeous adults-only twist, add a splash of tequila.
Serves: 4
INGREDIENTS
ripe mangoes
1 fresh red chilli, finely sliced or 1 tablespoon chilli flakes
juice of 5 limes
METHOD
Peel mango and cut flesh into cubes. Place in a food processor with chilli and lime and blend for 3 minutes until a smooth purée has formed. Pour liquid into chilled moulds and freeze for 1 hour. Remove from freezer to insert popsicle sticks and freeze for a further 4–5 hours.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.