isithalal.food · Recipes

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.

Mexican · Dessert · Easy · 10 lollies of 80 ml · 295 min

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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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.

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.

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.

Allergens

none

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.

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