Celebrate the vibrant flavours of Australian mangoes with these refreshing, fruity desserts. Perfect for warm days, theyโre simple, delicious, and sure to be a hit with the whole family! Recipes from Australian Mangoes.
Rippled Mango Popsicles
Ingredients
Mango ice cream
- 2 whole mangoes
- 400gm double cream
- 3 cups fresh milk
- ยฝ cup caster sugar
Vanilla ice cream
- 2 cups heavy cream
- 1 cup whole milk
- ยฝ cup sugar
- 1 vanilla bean pod, split in half lengthwise
- ยพ teaspoon vanilla extract
Note: You can use store-bought vanilla ice cream if you prefer.
Method
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.
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 center of the ice cream, then freeze overnight for best results.
Dip the popsicles in warm water to remove them from the molds and serve.
Mango Chia Pudding
Ingredients
- ยพ cup chia seeds
- 2 cups coconut milk
- 1 cup water
- 1 teaspoon vanilla essence
- ยผ cup honey extra water
- 2 chopped mangoes (pureed)
- 1 tablespoon lemon juice
Method
In a large bowl mix together ยพ cup chia seeds with 2 cups coconut milk, 1 cup water and one teaspoon vanilla essence.
Cover and refrigerate overnight.
Next day, stir ยผ cup honey through the mix. Add a little extra water if mixture is too thick.
Puree two chopped mangoes (reserve a handful not pureed) with 1 tablespoon lemon juice.
Place half the puree in the base of four serving cups or glasses.
Divide the chia pudding mixture over the mango puree, then top each glass with remaining mango puree.
Serve puddings garnished with extra chopped mango and toasted coconut.
