Mango pisco ice lollies with quinoa sugar

Name: Mango pisco ice lollies with quinoa sugar
Yield: 6
Ingredients: 12 ripe mangoes; 120 ml pisco; ½ teaspoon pink peppercorns; 50 g muscovado or brown sugar; 30 g raw quinoa; 10 g caster sugar

Frozen fruity cocktails

“This frozen cocktail is summer on a stick. The crispy quinoa sugar adds a lovely crunch – tricoloured quinoa of white, black and red grains looks especially pretty if you can get it. ”

Makes 6

DifficultyNot too tricky

Jamie Magazine Fruit

Nutrition per serving

Calories 135 7%
Fat 0.4g 1%
Saturates 0.1g 1%
Sugars 24g 27%
Protein 1.1g 2%
Carbs 26.6g 10%
Fibre 0.4g -

Of an adult's reference intake

Jamie Magazine

By Mariana Chaves

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Ingredients

12 ripe mangoes
120 ml pisco
½ teaspoon pink peppercorns
50 g muscovado or brown sugar
QUINOA SUGAR
30 g raw quinoa
10 g caster sugar

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Jamie Magazine

By Mariana Chaves

Tap For Ingredients

Method

Peel and chop the mango, then place in a large bowl (reserving a few chunks for later) along with the pisco and peppercorns, and leave to macerate for 3 hours.
Preheat the oven to 170°C/325°F/gas 3. Place the quinoa on a baking tray and bake for 15 minutes or until it’s crispy. Set aside to cool, then blitz with the sugar in a food processor until combined. Leave to one side until needed.
Make a syrup by combining the muscovado or brown sugar with 100ml of water in a bowl, and stirring until the sugar is dissolved. Blitz the infused mango in a food processor, mix in the syrup and strain the whole mixture through a sieve.
Pour the liquid into your ice-lolly moulds, popping in the reserved pieces of mango. Put the mould in the freezer for 30 to 45 minutes or until just starting to freeze. Insert the lolly sticks and return to the freezer for at least 4 hours, until frozen solid.
To remove the lollies, dip the moulds in hot water for a few seconds, then carefully remove. Sprinkle each one with the quinoa sugar, then enjoy.