1 cup mango puree
1 cup cherry puree
1 cup coconut milk
¾ cup caster sugar
Juice of 1 lime
- Put mango puree, cherry puree and coconut milk in separate medium bowls. Add ¹⁄³ of the sugar to each bowl and mix well, then set aside for 30 minutes to let sugar dissolve.
- Add lime juice to coconut milk and put in fridge. Spoon mango mixture into eight 75ml-capacity rocket or plain popsicle moulds. Freeze for 1 hour.
- Spoon chilled coconut mixture evenly among moulds and return to freezer for 30 minutes. Spoon cherry mixture evenly among moulds, insert popsicle bases and freeze for 3 hours or until completely frozen. Unmould fruit ices and serve.