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.
- 2 hrs preparation
- 30 mins cooking
- Makes 8
Print
Ingredients
Coconut and mango ice-blocks with biscuit sand
- 1 1/4 cup (310ml) coconut cream
- 1 vanilla bean
- 1/2 cup (110g) caster sugar
- 1 cup (250ml) water
- 1 small mango (300g), chopped coarsely
- 250 gram plain sweet biscuits
Method
Coconut and mango ice-blocks with biscuit sand
- 1Pour 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.
- 2Divide mixture between the ice-block moulds. Freeze for 2 hours or until solid.
- 3Combine 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.
- 4Blend or process mango and hot sugar syrup until smooth; cool.
- 5Pour 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.
- 6Blend or process biscuits until fine crumbs. Serve ice-blocks with bowls of biscuit sand for dipping.
Notes
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.
