I grew up on the north coast of New South Wales where tropical fruit is abundant and always part of the seasonal table. Dad owned several banana plantations and getting the fruit to market was a family affair. My sister and I made timber crates, and Mum and Dad filled them with green bananas to send by train to the capital city markets on the east coast of Australia. After a hard day’s work of weeding rows between the banana trees, we’d pick a mango from the tree, sit under its shade and eat with the juice dripping from our elbows. The delicious flavour still lingers in my memories.

These popsicles are a simple three-step recipe; scoup the fruit into the blender and pour in the coconut milk, blitz it and pour into a popsicle mould. It’s best to use ripe fruit so the flavour is rich and delicious. Keeping a tray of popsicles in the fridge is best right through the summer. Either make them at night so they’re ready the next day or make them early in the morning so they’re ready by mid-afternoon when everyone’s in need of a cool refreshing treat to bide them over until dinner.

Health benefits:

·       It’s a shame that some tropical fruits get a bad reputation just for being naturally high in sugar or high in fat. They’re often deemed unhealthy for this reason, yet this isn’t how it should be. All fruits or vegetables have something to bring to the table when it comes to our nutrition, tropical fruits included.

·       Some people are even surprised to learn that tropical fruits such as kiwi, pineapple, bananas, mangoes and coconuts are actually some of the lowest glycemic foods available and some of the most nutrient-dense. In fact, pineapple has less sugar per serving than an apple, and bananas are actually lower on the glycemic index than sweet potatoes.

·       Mangoes have to be ripe before they develop their sweet flavour, so be sure to cut them only when they’re slightly soft. The colours may differ, so they won’t change like a banana or avocado will, for instance. When they’re soft to the touch like avocados and smells sweet at the end, then you know mangoes are ripe. They’re a great source of vitamin C, containing 75 percent of your needs in just one fruit. Mangos have also been to fight leukemia, colon, breast and prostate cancer due to their specific antioxidant compounds. Mangoes are also alkalizing, great for diabetics since they’re low glycemic, and help improve your eyes, hair, and skin.

MANGO & LIME POPSICLES

Makes 10 popsicles

PB, V, SF, DF

1 ripe mango

1¾ cups (435 ml.) coconut milk

1 lime zest and juice

Cut mango either side of the seed with a sharp knife, scoop out the flesh with a spoon and add to the blender. Pour in the coconut milk and lime zest and juice. Blitz until smooth and creamy, and pour the mixture into 10 popsicle moulds, adding wooden sticks. Place the mould into the freezer to freeze overnight. When ready to serve, run hot tap water over the outside of each individual popsicle mould to loosen.