Fruity little numbers
Fruity little numbers
Fruit-based ice lollies are a popular, go-to treat in the hot weather – and Mexican paletas look set to be this summer’s hot new trend.;These handcrafted gourmet pops marry demand for indulgent treats with the trend for healthier options as they’re made from fresh fruits for a big flavour punch.;Whole pieces of fruit are used to decorate paletas, so have some fun with your flavour and colour combos and create some eye-catching variations!;Here are a few suggestions to get you starte...
Mango and lime ingredients
- mango pulp or Leonce Blanc mango fruit puree : 420g
- chopped fresh mango : 420g
- sugar : 128g
- lime juice : 28g
- lime zest : 10g
- 1 lime, thinly sliced :
Mango and lime method
- Blend the mango puree, chopped mango, sugar, lime zest and lime juice together in a bowl or jug until smooth, then fill your chosen lolly moulds three quarters of the way.
- Take two pieces of the sliced lime and push them into the moulds after you have filled with the liquid.
- Top up if needed to fill the moulds.
- Then place in the blast freezer until solid.
- When frozen, de-mould then the finished lolly can be placed in the display cabinet or into a wrapper for frozen storage.
Blueberry and yoghurt ingredients
- blueberries : 400g
- Leonce Blanc blueberry fruit puree : 400g
- yoghurt : 100g
- sugar : 100g
Blueberry and yoghurt method
- Blend the sugar, blueberries and blueberry puree together in a bowl or jug until smooth, then carefully fill about one quarter of a mould with blueberry mix then add a little yoghurt and whole blueberries then repeat so you create a white and blue marble effect on the lolly.
- Place into the blast freezer until solid.
Banana and kiwi ingredients
- banana : 500g
- Irca Joypaste banana flavour paste : 100g
- sliced kiwi : 100g
- sugar : 100g
- yoghurt : 200g
- lemon or lime juice (to stop oxidising) : 20g
Banana and kiwi method
- Blend the banana, banana puree, yoghurt, sugar and lime juice together in a bowl or jug until smooth, then fill your chosen lolly moulds three quarters of the way.
- Take two kiwi slices and push them into the moulds after you have filled with the liquid.
- Top up if needed to fill the moulds.
- Place in the blast freezer until solid.
Coconut and chocolate ingredients
- coconut milk : 400g
- whole milk : 400g
- Rubicone coconut flavour paste with dessicated coconut pieces : 100g
- sugar : 100g
- Irca Chocosmart non-cracking dark enrobing chocolate : 50g
Coconut and chocolate method
- Blend all of the ingredients except the chocolate together in a bowl or jug until smooth, then fill your chosen lolly moulds and place into the blast freezer until solid.
- Once frozen remove from blast freezer and de mould.
- Heat the Chocosmart enrobing chocolate to between 35-40°C, fill a piping bag and drizzle chocolate over the lollies in a criss cross pattern.
- The finished lolly can be placed in the display cabinet or into a wrapper for frozen storage.
Products from the recipe
Caramanfruit mango ambient fruit puree - 1kg
Regular price
£7.39
Sale price
£7.39
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Choose your option
Caramanfruit blueberry ambient fruit puree - 1kg
Regular price
£12.63
Sale price
£12.63
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Irca joypaste banana flavour paste - 1.2kg
Regular price
£13.31
Sale price
£13.31
Regular price
£13.31
Choose your option
Rubicone coconut flavour paste with dessicated coconut pieces - 3kg
Regular price
£36.95
Sale price
£36.95
Regular price
£36.95
Choose your option
Irca chocosmart non-cracking dark enrobing chocolate - 5kg
Regular price
£36.53
Sale price
£36.53
Regular price
£36.53
