What’s even more refreshing than juicy fresh summer fruit? A frozen fruity popsicle! Here are some simple recipes to help you keep cool this summer. Do try these at home.

Mango Paletas frozen ice pop

Serves 10 | Prep 15 mins | Freeze overnight

• 3 large mangoes
• 1 tsp dried chilli flakes, optional
• 5 limes, juiced
• ½ cup sweetened condensed milk

Cut the cheeks from 1 mango. Carefully scoop out the flesh. Dice. Place into a bowl. Sprinkle over the chilli flakes if using. Refrigerate until ready to assemble.

Peel and chop the flesh from the remaining mangoes. Place into a blender or processor with ½ cup lime juice and sweetened condensed milk. Blend or process until smooth.

Spoon the mango lime mixture and diced chilli mango alternately among 10 popsicle moulds. Insert paddle pop stick and freeze overnight.

Variations

Mango & coconut Paletas: You can replace the lime juice with 1/2 cup coconut cream.

Mango & thyme Paletas: You can replace the chilli with 2 tsp fresh thyme leaves.

Child-friendly Mangoade Paletas: omit the chilli and replace the lime with orange juice.

Mango and Mint Icy Pole

Recipe and image courtesy of Australian Mangoes.

Makes 4 | Prep 15 mins | Freeze overnight

• 4 mangoes
• 600ml water
• Fresh mint
• paddle pop sticks
• ice block moulds

Peel and blend mango, mint and water.

Pour into moulds and set with sticks. Freeze overnight.

Tip: Great for kids around the barbecue. Created by Carl Mitaros of Reserve Restaurant for Australian Mangoes.

Pine-o-coco Popsicle

Recipe and image courtesy Australian Pineapples.

Serves 8 | Freeze 1 + 7 hours

• 4 cups chopped fresh pineapple
• 2/3 cup coconut milk
• 4½ Tbsp lime juice

In a blender, puree all ingredients.

Pour mixture into moulds and freeze for an hour (until they get ‘slushy’).

Insert sticks and freeze for 7 hours until firm.

Rippled Mango Popsicles

Recipe and image courtesy of Australian Mangoes.

Mango Ice cream

• 2 whole mangoes
• 400gm double cream
• 3 cups fresh milk
• ½ cup caster sugar

Vanilla Ice cream

• 2 cups heavy cream
• 1 cup whole milk
• ½ cup sugar
• 1 vanilla bean pod, split in half lengthwise
• ¾ teaspoon vanilla extract

Mango Ice cream

Remove the mango flesh from the fruit, and place into a blender with the remaining ingredients.

Puree until smooth (about a minute) and then chill in the freezer in a large plastic container with a lid.

After 1 hour remove from the freezer and stir, and then return to the freezer for another 4 hours or until set.

Vanilla Ice cream

Pour 1 cup of cream into a medium saucepan, and add the sugar and salt. Scrape the seeds from the vanilla bean pod into the saucepan, and add the pod to the pot. Warm over medium heat, stirring, until the sugar is dissolved.

Remove from the heat; add the remaining 1 cup cream, milk and the vanilla extract. Chill the mixture thoroughly in the refrigerator.

Once mixture is chilled and ready to churn, remove the vanilla bean and then freeze the mixture in your ice cream maker according to the manufacturer’s instructions.

Note: you can use store bought vanilla ice cream for this recipe if you prefer. 

Assembly

To make the popsicles, use a teaspoon to make the bottom layer of mango. Return to the freezer to set slightly (for 1 hour), then spoon in a layer of vanilla. Allow the vanilla layer to set before filling up the rest with more mango. Insert a paddle pop stick into the centre of the ice cream, then freeze overnight for best results.

Dip the popsicles in warm water to remove them from the moulds and serve.