Quick & Easy

Coconut and mango ice-blocks with biscuit sand

Mango and coconut are the quintessential flavours of summer. These ice-blocks will be a summer hit for all ages to cool down in the sun.
Coconut and mango ice-blocks with biscuit sand

Coconut and mango ice-blocks with biscuit sand

2H 30M



1.Pour coconut cream into a small saucepan; split vanilla bean lengthways, scrape seeds into pan. Bring to the boil; remove from heat, strain into a small jug. Cool.
2.Divide mixture between the ice-block moulds. Freeze for 2 hours or until solid.
3.Combine sugar and the water in a small saucepan, stirring over high heat until sugar is dissolved; bring to the boil. Reduce heat; simmer for 1 minute.
4.Blend or process mango and hot sugar syrup until smooth; cool.
5.Pour mango mixture into moulds. Cover moulds tightly with plastic wrap, push sticks through plastic into mango mixture until three-quarters of the way into ice-block. Freeze overnight.
6.Blend or process biscuits until fine crumbs. Serve ice-blocks with bowls of biscuit sand for dipping.

You need eight ½-cup ice-block moulds and eight ice-block sticks. You can add 1 teaspoon of vanilla bean paste, rather than the vanilla seed, if you like.


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