Mango, Passionfruit Coconut pops with kaffir lime sugar and chilli salt.
Here's the truth. I'm not particularly built for making cold desserts. Love them. Hells yes, I am human after all. But it's not often I find myself going into the kitchen with the inspiration for procuring an ice cream influenced dessert from the ravages of my mind. That is until I need to remind myself of summer holidays in Asia like it was nobodies business.
I became obsessed with the dipping of fruit or sweet ices in a chilli sugar and salt combo when I was cooking in Thailand. There is something about being in the hot sun, shoving something cold and sweet in your mouth only to have it followed by this tart, zinging and saccharine sensation that has you smacking your lips and rubbing your cheeks just in front of your ears as the saliva flows only to move to your forehead as the cold headache rages. It might look strange but the party of reactions is sensational.
The weather of late has been questionable to say the least so you are obviously going to have to pick your day/moment to enjoy these to their full effect. And if you want to make a more grown up version, a healthy dash of white rum through the mango mix will help that along nicely. I won't tell anyone. I just expect hope for an an invite so I can share one with you.
Flesh of 1 large mango, chopped
Juice and pulp of 4 passionfruits
200ml coconut milk
palm sugar to taste
dash of lime juice
Dipping sugar salt
3 kaffir lime leaves, deveined, very finely chopped
1 tablespoon caster sugar
1 tsp dried thai chilli
Add the kaffir lime and chilli salt ingredients in a small bowl and toss to combine.
Add the mango and passion fruit to a blender and pulse until a puree – be careful not to over pulse as you want the passionfruit seeds to retain their shape and texture not become little black nightmares that will get stuck in your teeth.
Scoop the mixture into the base of 6 ice cream moulds.
Add the coconut milk, lime juice and palm sugar (if using) to a saucepan and place over low heat. Cook, stirring often, until the sugar has melted and is fully incorporated into the milk. Gently pour over the top of the mango mixture in the moulds then place the moulds in the freezer until firm (at least 3 hours). Run the moulds briefly under hot water to separate the ice creams and serve immediately with the chilli dipping mixture.