Una fresca gelatina al mango con un tocco di carattere. Il mango maturo e la crema di cocco fanno da protagonisti, mentre il mango essiccato a cubetti, le mandorle tostate e i semi di chia rendono ogni boccone ancora più goloso da masticare. Il lime e un pizzico di sale ne bilanciano la dolcezza. Niente zucchero raffinato.
Mango & Coconut Cream Ice Lollies
Rated 5.0 stars by 1 users
Category
Desserts
Cuisine
International
Servings
4
Prep Time
10 minutes
Cook Time
15 minutes
A fresh mango lolly with a bit of bite to it. Ripe mango and coconut cream do the heavy lifting, then chopped dried mango, toasted almonds and chia seeds give every lick something to chew on. Lime and a pinch of salt stop them from being too sweet.
Author:Rebecca
Ingredients
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1 large ripe mango, diced
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100 ml coconut cream
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20–25 g dried mango, finely diced
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1½ tbsp flaked almonds, lightly toasted
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1½ tbsp unsweetened shredded coconut
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1 tbsp chia seeds
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½ tbsp lime juice
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Small pinch of sea salt
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1–2 tsp honey or maple syrup (optional)
Directions
Blend the fresh mango, coconut cream, lime juice, sea salt, and optional honey or maple syrup until smooth.
Stir in the chia seeds and leave for 5 minutes to thicken slightly.
Fold in the shredded coconut, toasted flaked almonds, and diced dried mango.
Divide the mixture between 4 lolly moulds.
Tap the moulds gently on the counter to distribute the mix-ins evenly.
Insert sticks and freeze for at least 4–6 hours, or until completely solid.
To remove, run the outside of the moulds briefly under warm water.
