3- 4 small ripe mangoes, stoned and peeled (you need 500g mango flesh)
juice and zest 2 limes
140 g golden caster sugar
¼ tsp hot chilli powder, plus extra to serve
50 ml tequila
- Put the mango flesh in a blender and process until smooth. Pour the purée through a fine mesh strainer. Add the lime juice, zest, sugar, chilli powder and tequila, and mix together until smooth and evenly combined.
- Divide the mixture between the 10 cavities of your ice block mould. Put the mould in the freezer and chill for 30-45 minutes or until just starting to freeze. Insert the ice block sticks and leave to freeze for at least 4 hours or until frozen solid.
- To remove the ice blocks, dip the mould in hot water for a few seconds, then carefully remove the ice blocks. Sprinkle each one with a little extra chilli powder to serve.