isithalal.food

Halal-conscious recipe

Mango and chilli ice lollies without tequila

Edd Kimber's mango ice lollies with lime, golden caster sugar and a little hot chilli powder, frozen solid and dusted with more chilli, made without the tequila stirred into the purée.

  • Cuisine Mexican
  • Meal Dessert
  • Difficulty Easy
  • Yield 10 lollies of 80 ml
  • Time 4h 55m
  • Last updated

Each method follows published technique for the dish, and every Halal substitution is checked against the ingredient pages we cite. Photographs come from our ingredient library rather than the finished dish.

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A scoop of ice cream in a cone
Photograph from our ingredient library: ice cream in a cone, not the finished dish from this recipe.

Why Halal checks matter here

The published lollies stir 50 ml of tequila into the raw mango purée before it is frozen, so it is never cooked.

These are sweet, sharp and a little hot: smooth mango purée with lime juice and zest, golden caster sugar and a pinch of hot chilli powder, frozen into lollies and dusted with more chilli. The source stirs 50 ml of tequila into the purée, which is frozen rather than cooked, so the spirit stays in the lolly. Tequila is an intoxicating spirit, so here the purée is made without it. That swap is ours.

They follow Edd Kimber's mango, chilli and tequila ice lollies for BBC Good Food, which make ten 80 ml lollies. Sieving the purée gives the smooth texture, and the sticks go in once the mixture has just started to set, so they stay upright.

Unlike bought ice cream, there are no stabilisers or emulsifiers to check here: everything in the mould is fruit, lime, sugar and chilli.

Halal-critical ingredients

  • Tequila The published recipe stirs 50 ml of tequila into the raw purée, and it is frozen, not cooked. Tequila is an intoxicating spirit, and every intoxicant is khamr. Leave it out, as here. See Tequila.

Safe substitutes

  • 50 ml tequila → Leave it out (our swap)

Allergens

none

Ingredients

Lollies

  • 3–4 small ripe mangoes, stoned and peeled (500 g flesh)
  • 2 limes, juice and zest
  • 140 g golden caster sugar
  • ¼ tsp hot chilli powder, plus extra to serve

Method

  1. Make the purée. Blend the mango flesh until smooth, then pour it through a fine sieve.
  2. Flavour. Add the lime juice and zest, sugar and chilli powder and mix until smooth and evenly combined. The source stirs in 50 ml of tequila at this stage; this version leaves it out.
  3. Freeze. Divide the mixture between the 10 cavities of an ice lolly mould. Freeze for 30 to 45 minutes, until just starting to set, then push in the lolly sticks and freeze for at least 4 hours more, until solid.
  4. Unmould and serve. Dip the mould in hot water for a few seconds and carefully pull out the lollies. Sprinkle each with a little extra chilli powder to serve.

How this recipe was researched

Method adapted from BBC Good Food's 'Mango, chilli & tequila ice lollies' by Edd Kimber (makes 10 × 80 ml lollies: 3 to 4 small ripe mangoes, stoned and peeled, for 500 g flesh, blended smooth and pushed through a fine sieve; the juice and zest of 2 limes, 140 g golden caster sugar, ¼ tsp hot chilli powder and 50 ml tequila mixed in until smooth; divided between the 10 moulds, frozen 30 to 45 minutes until just starting to set, sticks inserted, then frozen at least 4 hours until solid; unmoulded by dipping in hot water for a few seconds and sprinkled with a little more chilli powder). We left the tequila out; that swap is ours. Freezing times follow the published technique rather than a kitchen test.

Technique and ingredient sources

  1. Mango, chilli & tequila ice lollies — BBC Good Food Retrieved:

    By Edd Kimber. Makes 10 × 80 ml lollies, prep 10 minutes: 500 g sieved mango purée mixed with lime juice and zest, golden caster sugar, hot chilli powder and 50 ml tequila, frozen 30 to 45 minutes, sticks added, then frozen at least 4 hours. We left the tequila out.

  2. Tequila analysis — isithalal.food Retrieved:

    Why tequila is Haram.

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