These make an excellent late summer treat, or even a fun finish to a balmy end of August dinner (there are one or two nights of heat left, I’m sure …). The turmeric and ginger provide a slight bitterness and punch to the otherwise sweet fruit and yoghurt purée. Which makes the iced lollies are a little more grown up than a Calippo (but only just).
You’ll a variety of levels of mango purée and coconut yoghurt mixing in the photo; as I was testing whether a rippled effect worked well. You can swirl the two however you like — the rippled option certainly looks good — but for taste, I found fully mixing the spiced mango purée and coconut yoghurt worked best.
This recipe was originally published as an addendum to the latest of my ‘Spice’ series articles for Borough Market — on ginger, turmeric and galangal.
Mango, coconut, turmeric and ginger ices
- 1 large fresh mango (350-400g flesh)
- Juice from 1 lime
- 15g caster sugar
- 1 heaped teaspoon ground turmeric
- 1 heaped teaspoon ground ginger
- 250g coconut yoghurt
- 6-8 ice lolly containers and sticks
Cut the flesh from the mango stone and scrape away from the skin, reserving any juice. Weigh the flesh and juice you have to ensure it’s around 350-400g, then place this in a blender or food processor. Add the lime juice, sugar, turmeric and ginger and blitz until totally smooth. Decant this into a mixing bowl and stir the coconut yoghurt through it. Taste and consider adding a little more sugar or lime if you think it needs sweetening or sharpening.
Carefully transfer the fruity purée into your iced lolly holders. You may find a funnel helps. Add the sticks and freeze for at least 8 hours.