Chefs' Recipes

Raes on Wategos' mango-macadamia popsicles with Piña Colada pineapple

Taking inspiration from Weiss bars, these frozen treats are made for summer.

By Jason Saxby
  • 40 mins preparation
  • 50 mins cooking (plus infusing, freezing, macerating)
  • Serves 12
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"These popsicles are a cheeky take on a Weis bar, one of my old favourites," says chef Jason Saxby. "We get our macadamias direct from a farm in the hinterland; I'm always looking for ways to use them. Whether you freeze these ahead or serve fridge-cold, they're a crowd-pleaser."
Start this recipe two days ahead to make the popsicles. You'll need 12 popsicle moulds and sticks.


  • 100 gm macadamias, quartered
  • 300 ml thickened cream
  • 1 mango, peeled and coarsely chopped
  • 150 gm caster sugar
  • 1 egg
  • 2 egg yolks
Piña Colada pineapple
  • 1 sweet pineapple (about 1.3kg)
  • 100 ml coconut white rum (see note)
  • 100 ml coconut water
  • 100 ml sugar syrup (see note)
  • Finely grated zest and juice of 2 limes


  • 1
    Preheat oven to 160°C. Roast macadamias on an oven tray until golden brown (10 minutes). Sprinkle ½ tsp salt over nuts while still hot, then combine with cream in a saucepan and stir over low heat until just warm. Remove from heat, cool, then refrigerate to infuse (overnight).
  • 2
    Preheat oven to 140°C. Line an oven tray with baking paper. Strain macadamia cream (reserve cream). Spread strained macadamias over tray and roast until dry (20-30 minutes). Whisk reserved cream in an electric mixer to medium-firm peaks (do not over-whisk). Refrigerate until required.
  • 3
    Place mango in a blender with 50gm sugar and purée until smooth. Set aside until required.
  • 4
    Place egg, yolks and remaining sugar in a bowl and whisk over a small saucepan of simmering water until mixture reaches 70C on a sugar thermometer (2-3 minutes). Transfer to an electric mixer and whisk until cool, light and thick (6-8 minutes). Gently fold in reserved cream and roasted macadamias. Pour mango purée and macadamia mixture into popsicle moulds at the same time, swirling lightly to achieve a ripple effect. Place popsicle sticks into centre, then freeze until firm (overnight).
  • 5
    Meanwhile, for Piña Colada pineapple, quarter pineapple lengthways, then cut quarters into three long wedges. Using
    a sharp knife, cut rind evenly from flesh (refrigerate rind in a container). Trim core from pineapple wedges, then place wedges in a container to fit snugly. Combine rum, coconut water, sugar syrup and lime juice in a jug, then pour over wedges. Cover and refrigerate, turning pineapple occasionally, until chilled and macerated (overnight).
  • 6
    To serve, remove pineapple wedges from liquid, then thickly slice widthways. Arrange slices on reserved rind. Spoon a little of the cocktail syrup on top and sprinkle with lime zest. Serve over ice with popsicles.


Note: Coconut white rum is available from select bottle shops. For sugar syrup, combine equal weights caster sugar and boiling water and stir to dissolve.
Drink suggestion Try Raes' take on a Piña Colada. Combine 90ml pineapple juice, 20ml macadamia liqueur (Mac by Brookie's liqueur), 20ml coconut cream, 20ml white rum and 15ml lime juice in a cocktail shaker. Serve over ice. Drink suggestion by Ruben Donati