Popsicles
All props
stylist’s own.
Mango, coconut and lemongrass popsicles
MAKES 6 // PREP TIME 15 MINS (PLUS INFUSING, FREEZING)These frosty fruit pops hitall theright tropical notes with coconut and
lime bringing extra refreshment. You’ll need six popsicle moulds and
sticks. Begin this recipe a day ahead to freeze the popsicles.1 For lemongrass-lime syrup,
combine sugar, lemongrass
and 50ml water in a saucepan
and bring to the boil. Remove
from heat and stand to infuse
(2 hours). Strain, then stir in
lime zest and juice.
2 Blend mango in a food
processor until smooth, add
coconut water and lemongrass-lime syrup, and blend until
smooth. Strain through a coarse
sieve, pour into 125ml popsicle
moulds and freeze until
half-frozen (2-3 hours). Insert
popsicle sticks and freeze until
completely frozen (8 hours or
overnight). Dip briefly into hot
water to unmould. Popsicles
are best eaten within a month.●Flesh from 1 large
mango, diced
350 ml coconut water
LEMONGRASS-LIME SYRUP
50 gm caster sugar
1 lemongrass stalk, bruised
and coarsely chopped
Finely grated zest of 1 lime,
plus juice of 2