Mango & Lime Ice Lollies
These three ingredient vegan mango ice lollies require minimal work (and equipment) and are the gift that keeps on giving. They’re fresh, bright and make an A* summer breakfast.
This recipe is pretty adaptable to whatever you have on hand. You can use frozen or fresh mango here, depending on what you can get your hands on and most mango juices will do the job. I like to look for mango juices that are low in added sugar, as sweetened ones can make these overly sweet. If you’re having trouble finding those, taste as you go and add extra lime juice to taste. If you want to switch things up, you can also add pineapple juice in place of the mango juice for extra acidity and brightness.
10 mins (+ freezing)
500g mango, cubed
260g mango juice
2 limes, juiced
In a blender, combine the mango, mango juice, water and lime juice. Blend on high speed for 2-3 minutes, until the mixture is completely smooth.
Let the mixture sit for 10 minutes, where the bubbles created from the blending will set.
Pour the mixture into 6 ice lolly moulds, leaving ½ cm of space free at the top of each mould.
Freeze the ice lollies for 30 minutes, then carefully insert the sticks in the centre of each mould. Place the ice lollies back into the freezer, and freeze until completely solid, 3-4 hours.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.