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Mango, chilli & tequila ice lollies

Mango, chilli & tequila ice lollies

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A star rating of 4.7 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • plus 4 hrs freezing, no cook
  • Easy
  • Makes 10 x 80ml lollies

Hot meets cold in these grown-up, alcoholic icy sweet treats with juicy fresh mango, spicy chilli and fiery tequila

  • Freezable
  • Gluten-free
Nutrition: per lolly
HighlightNutrientUnit
kcal103
low infat0g
saturates0g
carbs22g
sugars22g
fibre1g
protein0g
salt0g
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Ingredients

  • 3-4 small ripe mangoes , stoned and peeled (you need 500g mango flesh)
  • juice and zest 2 limes
  • 140g golden caster sugar
  • ¼ tsp hot chilli powder , plus extra to serve
  • 50ml tequila

Method

  • STEP 1

    Put the mango flesh in a blender and process until smooth. Pour the purée through a fine mesh strainer. Add the lime juice, zest, sugar, chilli powder and tequila, and mix together until smooth and evenly combined.

  • STEP 2

    Divide the mixture between the 10 cavities of your ice lolly mould. Put the mould in the freezer and chill for 30-45 mins or until just starting to freeze. Insert the lolly sticks and leave to freeze for at least 4 hrs or until frozen solid.

  • STEP 3

    To remove the lollies, dip the mould in hot water for a few seconds, then carefully remove the lollies. Sprinkle each one with a little extra chilli powder to serve.

Goes well with

Recipe from Good Food magazine, July 2015

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Overall rating

A star rating of 4.7 out of 5.3 ratings
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