Mango, Chilli and Lime Popsicles
Photography by 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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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!