Wednesday, March 12, 2014

Chai, Coconut + Mango Ice Blocks

Summer has ended, folks. It's a sad time for everyone. 

However, with a little bit of planning at least we can make heaps of summery ice blocks now to gorge on in the middle of winter when our leg hairs are too long and our tummies haven't seen the sun for months. 

Chai, Coconut + Mango Popsicles
Makes 6

270ml coconut cream

1/2 cup water
2 teaspoons loose leaf chai tea (or about 3 teabags)
2 tablespoons rice malt syrup, maple syrup or honey
2 mango cheeks
Zest from 1 lime
1/4 cup shredded coconut

In a pot combine coconut cream, water, tea and rice malt syrup and slowly warm over a low heat. Bring to a gentle, barely there simmer for a couple of minutes to help diffuse the tea. Remove from heat and strain milk through a sieve into a measuring cup with a lip (it makes it easier to pour into the ice block molds later on).

Remove skin of mango and cut all of the juicy flesh away from the stone. Place in a bowl and mash up with a fork. Add lemon zest. Place a few teaspoons of the mango in the bottom of each iceblock mold. Sprinkle over the mango layer a generous pinch of shredded coconut. Then pour over the coconut chai mixture and place in the freezer to set overnight (or a few hours if you are impatient like me).