When mango is in peak season, I can’t get enough. I often use plates to buy things, so I often turn them into such ice cubes, except for the unceremoniously standing next to the kitchen sink. Cayenne added a mature kick and unexpected flavor, which is very moreish.
160 grams (of cups) caster (superfine) sugar
3 mature mango
80 ml (cup) freshly squeezed lime juice
Lemon slice service
The cayenne salt
2 teaspoons sea salt
2 teaspoons (super fine) sugar
1/2 teaspoon cayenne pepper, or taste
Heat the sugar and 170ml (cup) of water in a pan over medium heat, stir to dissolve, and bring to a boil. Remove from heat and set aside to cool.
Cut the cheeks of the mango and scoop out the meat from the cheeks with a large metal spoon. You can also cut as much meat as you can from the seeds.
Chop the meat, process mango and lime juice in a food processor until smooth, then add the syrup (which may not be necessary depending on the sweetness of the mango) and combine the process.
Pour into the ice rod mold, freeze for about an hour until half freeze, then insert the stick, freezing for about two hours until freezing. Pop music will remain at this stage for up to a month.
Remove the mold, dip the mold into the hot water, loosen it, then remove it from the mold, place it on a tray with baking paper, and return to the freezer until it is frozen again.
In a sealed container, music is stored in a separate layer for up to three weeks.
For the pepper salt, put all the ingredients in a bowl. If you like, soak the chilli sauce in chili salt to squeeze the extra lime wedge.