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Tropical pops

Like a frosty fruit, only better.

By Emma Knowles
  • 20 mins preparation
  • 10 mins cooking plus cooling, freezing
  • Serves 12
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Tropical pops
These refreshing ices can be made without an ice-cream machine. They'll keep in the freezer for up to one month. Lemongrass stalks make great popsicle sticks, but you could also use wooden popsicle sticks available from art and craft stores.


  • 110 gm (½ cup) raw caster sugar
  • 2 lemongrass stalks, coarsely chopped, plus extra to serve
  • 500 gm ripe pineapple (about 1 small pineapple), coarsely chopped
  • Juice of 2 limes, or to taste
Mango ice-cream
  • 125 ml (½ cup) coconut milk
  • 80 gm raw caster sugar
  • 400 gm coarsely chopped mango (about 2 small mangoes)
  • Juice of 1 lime, or to taste


  • 1
    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).
  • 2
    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.