Homemade mango & coconut popsicles

Beat the heat this summer with these fresh mango and coconut popsicles.

• 1 young coconut (or 1/2 cup coconut cream with 1 cup coconut water)
• 2 fresh mangoes, flesh only (or 4 canned mango cheeks, rinsed)

1. Step 1

   To prepare coconut, carefully crack open coconut, pour out and strain coconut water. Scoop out the flesh of the coconut from inside the coconut and set aside.

2. Step 2

   Place coconut flesh and 1 cup of coconut water in a blender or food processor and blend until a creamy, smooth consistency is formed. Alternatively you can use canned coconut cream and water.

3. Step 3

   Add fresh or canned mangoes to the coconut liquid and blend on high until a creamy, smooth consistency is formed.

4. Step 4

   Divide mixture between popsicles moulds or spray dariole mould lightly with oil and divide mixture between them. Place in freezer to firm up overnight, If using dariole moulds, add a paddle pop stick in the centre of each pop after a few hours of being in the freezer. To unmould dariole moulds you may have to dip each mould into hot water briefly.

5. Step 5

   With remaining coconut water you can drink or you can freeze in an ice tray and use to naturally sweeten drinks or add to other recipes requiring coconut water.

Young coconuts can be found in the refrigerated fresh food section, alternatively you can use canned coconut cream and water. Fresh mangoes will give a better flavour but canned mango cheeks can be used as a substitute

For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.