Coconut mango ice blocks
2 tsp, finely grated
light coconut milk
⅔ cup(s), (160ml)
- Cut cheeks from mangoes and scoop out flesh. Scoop passionfruit pulp into a sieve over a bowl and scrape with a spoon to extract juice. Reserve seeds.
- In a food processor, process mango and passionfruit juice until smooth. Add lime rind and coconut milk and process. Transfer to a jug and stir in 1 tbs passionfruit seeds.
- Pour into six ½-cup (125ml) capacity ice-block moulds. Add a stick to each and freeze for 8 hours or until firm.