Mango, chilli & tequila ice lollies

Mango, chilli & tequila ice lollies

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(3 ratings)

Prep: 10 mins plus 4 hrs freezing, no cook


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

Nutrition and extra info

  • Freezable
  • Gluten-free

Nutrition: per lolly

  • kcal103
  • fat0g
  • saturates0g
  • carbs22g
  • sugars22g
  • fibre1g
  • protein0g
  • salt0g
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  • 3-4 small ripe mangoes, stoned and peeled (you need 500g mango flesh)
  • juice and zest 2 limes



    The same shape, but smaller than…

  • 140g golden caster sugar
  • ¼ tsp hot chilli powder, plus extra to serve
  • 50ml tequila


  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.

  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.

  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.

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