Home-made ice lollies recipe

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  • Serves 4
  • 20mins to prepare, 10mins to cook and 6hrs to freeze
  • 150 calories / serving
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041221 home made ice lollies in moulds HERO

Place the mango flesh in a blender and pulse until smooth. Add the caster sugar and blitz for a minute until the sugar has dissolved. Add the coconut milk and lemon juice and pulse briefly until combined.

Transfer the mango puree to a bowl.

Add the milk and stir well until incorporated. Pour into 4 metal lolly moulds and replace the handles on top before moving to the freezer to set overnight.

Meanwhile, blitz the strawberries and sugar together in a food processor until smooth and the sugar has dissolved. Add the yogurt and milk and pulse until combined. Pour into 4 metal lolly moulds and place the lolly sticks through the metal templates before transferring to the freezer to set overnight. Serve once set.

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  • Ingredients

  • For the strawberry ice cream

  • 400g strawberries, hulled and sliced
  • 400ml double cream
  • 180g caster sugar
  • For the mango sorbet

  • 2 mangoes, de-stoned with flesh roughly chopped
  • 1tsp lemon juice
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  • Calories
    150
    8%
  • Sugar
    35g
    39%
  • Fat
    1g
    1%
  • Saturates
    0.6g
    3%
  • Salt
    0.1g
    2%
of an adult's Reference Intake daily amount.
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