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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.
If using fresh mangoes, place the flesh in a food processor and process for 1–2 minutes or until it has liquified.
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.
Quickly dip the moulds into boiling hot water to remove the lollies and hand around to serve.
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