110 gm(½ cup) raw caster sugar2lemongrass stalks, coarsely chopped, plus extra to serve500 gmripe pineapple (about 1 small pineapple), coarsely choppedJuiceof 2 limes, or to tasteMango ice-cream125 ml(½ cup) coconut milk80 gmraw caster sugar400 gmcoarsely chopped mango (about 2 small mangoes)Juiceof 1 lime, or to taste
Stir sugar and 125ml water in a saucepan over medium-high heat until sugar dissolves. Add lemongrass, bring to the boil, reduce heat to medium and simmer until infused (3 minutes). Remove from heat, cool and strain. Process pineapple and lime juice in a food processer until smooth, add lemongrass syrup and process to combine. Strain through a sieve, half fill twelve 1/3 cup-capacity popsicle moulds (there may be a little mixture left over) and freeze until firm (1-1½ hours).
For mango ice-cream, stir coconut milk and sugar in a saucepan over medium-high heat until sugar dissolves. Transfer to a food processor, add mango and lime juice and process until smooth. Strain and cool. Divide among moulds and freeze until firm (1-1½ hours), insert lemongrass stalks or wooden popsicle sticks and return to freezer until frozen (1-2 hours). Dip moulds briefly in hot water to unmould and eat immediately.