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Mango and Rum Lollies

Refreshing and aromatic, these lollies are excellent thirst-quenchers. Pass them around at the end of a barbecue to help refresh and clean the palette. I like to make watermelon and grappa lollies in the same way; you can omit the alcohol for the kids.


  • 50g caster sugar

  • 4 large ripe mangoes, peeled and flesh cut away from the stones or 400g mango puree

  • 4 tbsp white rum (optional)

  • 200ml apple juice

  • Juice of 2 limes


  • 1.

    If using fresh mangoes, place the flesh in a food processor and process for 1–2 minutes or until it has liquified.

  • 2.

    Add the apple juice, sugar, rum and lime juice and blitz it again to aerate the mixture. Decant into a large jug then pour the mixture carefully into ice-lolly moulds. Place in the freezer for 4–6 hours or until the lollies are completely frozen.

  • 3.

    Quickly dip the moulds into boiling hot water to remove the lollies and hand around to serve.

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