- 500ml double cream
- 2 tsp cornflour
- ½ tsp vanilla bean paste
- 160g caster sugar
- 2 very ripe mangos, peeled, stoned and roughly cut into chunks (300g net weight)
- 1 tin peachesin fruit juice, drained (220g net weight)
- 360g creme fraiche
- 4 passion fruits, flesh scooped out and skin discarded
- 12 lolly moulds
Prep 5 min
Cook 15 min
Freeze 5 hr
Makes 12 100ml lollies
My son gave these two thumbs up, which is high praise indeed. If you have any of the cream and fruit mixtures leftover, just put them in another container, swirl them together to create a ripple effect, and freeze as you would ice-cream.
- Put the first three ingredients and 120g of the sugar in a medium saucepan on a medium-low heat. Warm for about five minutes, whisking gently until the sugar and cornflour dissolve. Leave to cool, then transfer to the fridge to chill.
- Meanwhile, put the mango, the remaining 40g sugar and the peaches in a blender and blitz smooth. Tip into a bowl, stir in the passion fruit pulp and refrigerate to chill.
- Put the chilled cream mix and the creme fraiche in the bowl of a stand mixer and whip on a medium speed to very soft peaks – you don’t want to whip it too much: it shouldn’t be stiff and you should be able to spoon it easily into the moulds.
- To assemble the lollies, pour alternating large spoonfuls of the cream and fruit mixtures into the moulds to create a ripple, tie-dye effect. Tap the moulds a few times to make sure they are completely filled with the mixture and there are no gaps or air pockets, then freeze until solid – at least five hours, or overnight. To release, dip the moulds in hot water and gently pull out the lollies.