Recipe

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
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Coconut and mango ice-blocks with biscuit sand

Ingredients

Coconut and mango ice-blocks with biscuit sand
  • 1 1/4 cup (310ml) coconut cream
  • 1 vanilla bean
  • 1/2 (110g) caster sugar
  • 1 cup (250ml) water
  • 1 mango (300g), chopped coarsely
  • 250 gram plain sweet biscuits

Method

Coconut and mango ice-blocks with biscuit sand
  • 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.

Notes

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