These popsicles remind me of a mango weis bar: a layer of cream followed by a layer of mango. For those who don't know, these are a classic Australian ice-cream bar served in a wrapper. Funny story: a few years ago I was flying to Paris via Singapore from Sydney, and I was sitting next to a German teenager. He was given a Weis bar as a snack and he fully unwrapped the whole thing: not realising the bar is an ice cream, no stick included. He proceeded to have difficulty eating the thing, and you can imagine the mess. I was trying so hard not to laugh, it was shock to see someone who didn't understand the concept of eating a Weis bar!

 These popsicles however are perfectly delicious, easy to eat, and suitable for a hot day.

Prep: 10 minutes, plus 6-8 hours freezing time.

Makes 10-12 full sized popsicles.

You will need:

3 mangoes
3/4 cup coconut water
1-2 tbsp maple syrup
1 x 400 ml can coconut cream (around 250-300ml with water removed)

Method:

1. Blend the flesh of 3 mangoes with the coconut water and maple syrup in a high speed blender.
2. Pour half of this mix into a bowl or jug. Add the coconut cream to the blender.
3. Then pour the coconut mix into the popsicle moulds, top with the mango layer and insert popsicle sticks. Repeat.