Try a subscription
You first 5 issues for only £5 and never miss our best recipes
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.
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.
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.
Comments, questions and tips