Nope, sadly I am not giving away ready made ice lollies, but I am giving away certain ingredients. More info below.
Before we get to it we need to (briefly) talk about this flavour of ice lolly – Green Mango & Coconut. With a little secret alcoholic kick. Well, it is Friday after all.
And these particular ice lollies are also dairy free as they are made with coconut milk.
Just like the ice lollies in part one, the quantities are small and the method easy and straight forward so you can have these in the freezer in a jiffy.
And if the weather forecast is to be believed then the weather is meant to be warm at the weekend, so what more excuse do you need!
I really love the little kick of rum in these lollies, it makes them feel extra holiday-y. Mango, coconut, rum, tropical yumminess.
The green comes from a little bit of Indigo Herb’s spinach powder, so they even have veg in them. Fruit, veg, rum, practically all the food groups rolled into one refreshingly cooling treat.
If only I had a swimming pool to dangle my feet in while I ate one . . .
If you would like to win your own set of Beetroot, Strawberry and Spinach powders for Indigo Herbs then all you need to do is enter below (after the recipe). The giveaway is open to anyone living in Europe (due to shipping restrictions, sorry folks living further afield) and will be open for 1 week, after which time I will randomly pick a winner and Indigo Herbs will be in touch with your goodies. I have my fingers crossed for you!
Oh, and yes, that is a skewer artistically shoved into the lolly. The proper sticks came out leaving the lolly in the mould. I had to get creative. I quite like it.
Green Mango & Coconut Ice Lollies
- 55g caster sugar
- 100ml full fat coconut milk
- 80ml coconut cream
- 1/2 tbsp dark rum (don’t add any more or you run the risk of your lollies not freezing)
- 75g fresh ripe mango, pureed
- 1/2 tsp spinach powder
- Heat the sugar in a small saucepan with 1 tbsp water, stirring until the sugar has dissolved. Heat until you have a thick syrup. Remove from the heat and allow to cool.
- Whisk together the coconut milk and coconut cream in a jug with a pinch of sea salt.
- Add the cooled sugar syrup and the rum and whisk to incorporate.
- Add the mango puree and the spinach powder and whisk to mix.
- Pour into the moulds and put in the freezer for at least 4 hours or ideally overnight. If your ice lolly moulds don’t automatically hold sticks, freeze the mixture for 1 hour before adding in the sticks and leaving to freeze completely.
© The Pink Rose Bakery 2016
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