Rippled mango popsicles

A perfect summer treat, these popsicles taste as good as they look - and they look incredible!


Mango ice-cream
2 whole mangoes
400g double cream
3 cups fresh milk
½ cup caster sugar

Vanilla ice-cream
2 cups heavy cream
½ cup sugar
1 cup whole milk
1 vanilla bean pod, split in half lengthways 
¾ teaspoon vanilla extract


1. To make the mango ice-cream, remove the mango flesh from the fruit, and place into a blender with the remaining ingredients. Puree until smooth (about a minute) and then chill in the freezer in a large plastic container with a lid. After 1 hour remove from the freezer and stir, and then return to the freezer for another 4 hours or until set.

2. To make the vanilla ice-cream, pour 1 cup of cream into a medium saucepan, and add the sugar. Scrape the seeds from the vanilla bean pod into the saucepan, and add the pod to the pot. Warm over medium heat, stirring, until the sugar is dissolved. Remove from the heat; add the remaining 1 cup cream, milk and the vanilla extract. Chill the mixture thoroughly in the refrigerator. Once mixture is chilled and ready to churn, remove the vanilla bean and then freeze the mixture in your ice-cream maker according to the manufacturer's instructions. Note - you can use store bought vanilla ice-cream for this recipe if you prefer.

3. Once the ice-creams are ready, use a teaspoon to make the bottom layer of mango. Return to the freezer to set slightly (for 1 hour), then spoon in a layer of vanilla. Allow the vanilla layer to set before filling up the rest with more mango. Insert a paddle-pop stick into the center of the ice-cream, then freeze overnight for best results. Dip the popsicles in warm water to remove them from the moulds and serve.

Recipe and image thanks to Australian Mangoes.