Mango Melba Ice Popsicles with Raspberry Sherbet
- 200g caster sugar
- 2 mangoes, seeded & peeled
- Juice of 1 orange
- 700g Greek yoghurt
- 300ml raspberry coulis
- 1 tsp vanilla
Method
Preheat oven to 200C. Scatter sugar in a roasting pan just large enough to fit mangoes snugly in a single layer. Place mangoes on sugar & stand for 5 minutes, then turn cut-side up.
Drizzle over orange juice and 2 tbs water and roast, basting occasionally, until caramelised (20-25 minutes).
Purée mangoes and any pan juices in a blender until smooth. Next whisk yoghurt, vanilla and 200ml of mango purée in a bowl to combine.
Layer popsicle moulds with yoghurt mixture, roasted mango & raspberry coulis, insert a popsicle stick in each and freeze overnight.
Dip moulds in hot water to unmould popsicles. Scatter with sherbet.
Raspberry Sherbet
- 60g pure icing sugar, sifted
- 2 tbsp crushed freeze-dried raspberries
- 1 tsp citric acid
- ½ tsp bicarbonate of soda
Method
Combine ingredients and set aside in airtight container until required. Scatter over popsicles to serve.
