• 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.

Recipe from Good Food magazine, July 2015

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