Mango, Chilli and Lime Popsicles
Photography by Manja Wachsmuth.
With a good zing of lime and a touch of heat, these tangy popsicles will quench your summer thirst. For a gorgeous adults-only twist, add a splash of tequila.
Serves: 4
INGREDIENTS
ripe mangoes
1 fresh red chilli, finely sliced or 1 tablespoon chilli flakes
juice of 5 limes
METHOD
Peel mango and cut flesh into cubes. Place in a food processor with chilli and lime and blend for 3 minutes until a smooth purée has formed. Pour liquid into chilled moulds and freeze for 1 hour. Remove from freezer to insert popsicle sticks and freeze for a further 4–5 hours.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!