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1 x 400ml can coconut cream
1 tablespoon rice malt syrup
1/3 cup desiccated coconut
1 cup diced, frozen mango
Blend coconut cream, rice malt syrup and coconut in a blender or using a stick blender and pour into ice-cream moulds until they’re one-third full.
Freeze for one hour. Add the mango to the remaining coconut mixture and blend.
Top up the moulds with the mango mixture, insert the sticks and freeze for at least 4 hours.
Tricky Tip: For some extra crunch add a sprinkle of chopped macadamia nuts after pouring in 1/3 of the coconut cream mixture.