Delicious creamy mango popsicles with the tang of sour cream and the headiness of saffron are blitzed in minutes in a blender and frozen for that hot summer afternoon treat!
- 300ml thickened cream
- 250g sour cream
- 1 can condensed milk
- 2 cups mango flesh (fresh or frozen)
- few strands of saffron
- Place all ingredients in the jug of a high powered blender and process for a few minutes until smooth.
- Pour in popsicle moulds and freeze for at least 4-5 hours before serving.
To un mould pops, run some hot water around the moulds (or dip the moulds in a glass of hot water) and then gently un mould while holding the popsicle stick.