461. mango coconut paletas

1. Put the mango chunks in a liquidizer jug with the milk.
2. Process till you get a smooth puree.
3. Strain the puree to remove any fibres.
4. Add sugar, cream, cardamom powder and lemon juice to the puree. Mix it well.

1. Mix coconut milk, cream, sugar and vanilla essence.

1. Pour about 2 tbsp of mango puree into each popsicle mould.
2. Freeze it in the freezer for 10 -15 minutes.
3. Add 1 tbsp coconut mixture. Freeze for 10 minutes.
4. Add 1 tbsp of mango puree. Insert sticks now if required. 
5. Freeze for 10 -15 minutes.
6. Add remaining coconut mixture and freeze the paletas for 4-5 hours.
7. To serve, dip the moulds in warm water. Remove the paleta and serve.

• Add orange juice instead of milk to puree the mango chunks.
• If you do not have any popsicle moulds, you can use either old yogurt pots or a kulfi mould. Insert the  sticks when you add the 3rd layer. Make slits on aluminium foil pieces to allow the sticks to come through. Cover the pots or kulfi moulds with the aluminium foil pieces.
• I used canned coconut milk as its much thicker than the homemade one. 
• Adjust the amount of sugar used according to your taste and on how sweet the mangoes are.
• Use greek yogurt instead of fresh cream.

mango sorbet

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