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An Indian-inspired dessert that's great for cooling off after a barbecue feast. Inspired by traditional Indian kulfiwallahs, and made only using five ingredients, these simple pops are a no-brainer this summer. See method
of the reference intake Carbohydrate 31.7g Protein 4.5g Fibre 0g
Grate one ‘cheek’ of the mango (the wide, fleshy bit that lies on one side of the stone), using a piece of kitchen paper to help hold it firmly if needed. Stop when you get to the stone, then use a knife to cut away the rest of the flesh from the stone and chop into chunks. Put the mango chunks, lime zest and juice, and milk in a blender; blitz to a smooth purée.
Put the cream and condensed milk in a bowl and whisk briefly to combine. Stir in the mango purée and the grated mango. Divide between 8 x 125ml ice lolly moulds, then freeze for at least 6 hrs, or overnight. To serve, dip each mould briefly in hot water to release.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 2 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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