Recipe: Mango Pops (with a hit of cayenne salt) from Matt Moran's Australian Food »

Perfect for summer

Contributed articles and stories
Subscribe to
Mango pops, Matt Morans <i>Australian Food</i>

Mango pops, Matt Morans Australian Food [©Murdoch Books]

Matt Moran's <i>Australian Food</i>


 Matt Moran is an eighth generation Australian and fourth-generation farmer. He also owns some of the country's most awarded eateries. In this book he brings food from across coast and country into one book of his favourite recipes and it really is a taste of Australia!

With summer here this recipe is timely with delicious mangoes in season and dripping with flavour.

Matt writes: when mangoes are in season, I can’t get enough of them. I often buy them by the tray full, so apart from eating them without ceremony standing over the kitchen sink to catch the juices, I’ll often turn them into popsicles like these.

The cayenne salt adds a grown-up kick and unexpected flavour, which is extremely more-ish.

Mango Pops with a hint of cayenne salt

Preparation Time 10 minutes, plus freezing  |  Cooking time less than 1 minute  |  Makes 8 pops

Ingredients (makes 8 pops)

  • 160 g (5½ oz/ 2/3 cup) caster (superfine) sugar
  • 3 ripe mangoes
  • 80 ml (2½ fl oz/ 1/3 cup) freshly squeezed lime juice, plus lime wedges to serve

Cayenne salt

  • 2 teaspoons sea salt flakes
  • 2 teaspoons caster (superfine) sugar
  • ½ teaspoon cayenne pepper, or to taste


Combine the sugar and 170 ml (5½ fl oz/ 2/3 cup) water in a saucepan over a medium–high heat, stir to dissolve, then bring to the boil. Remove from the heat and set aside to cool.

Cut the cheeks off the mangoes and use a large metal spoon to scoop the flesh out of the cheeks. Cut off as much flesh as you can from around the seeds too. Coarsely chop the flesh and process the mango and lime juice in a food processor until smooth, then add sugar syrup to taste (you may not need it all, depending on the sweetness of the mango) and process to combine. 

Pour into popsicle moulds, freeze for about an hour until half-frozen, then insert sticks and freeze for about 2 hours until frozen through. The pops will keep at this stage for up to a month.

To un-mould, dip the moulds in hot water, wiggle the pops to loosen, then remove from the moulds and place on a tray lined with baking paper, returning to the freezer until frozen firm again. Store the pops in a single layer in an airtight container for up to 3 weeks.

For the cayenne salt, combine all the ingredients in a bowl. Dip the pops in cayenne salt to serve and squeeze over extra lime wedges, if you like.


This recipe from Matt Moran's Australian Food is reproduced with the kind permission of the publisher.

Read the press release here »

And see links below for more recipes.

Matt Moran's Australian Food: Coast + Country by Matt Moran is published by Murdoch Books (Sydney, NSW; Nov 2017; Hb; 240pp, RRP A$45.00). Photography by Will Meppem. It is available from all good bookstores and directly from the publishers here »

It can also be purchased online via »

Our Recommendations

To see our recommendations, ratings and reviews you must be a logged-in subscriber.

To subscribe please enter your email address in the "Subscribe Now - it's Free" box on the right and click the "Join" button, or fill in this form >

January 09th, 2018
Subscribe today - it's free
Subscribe Button

Subscribe now - for news and reviews, our newsletter (optional), to join our forums, and more.

Enter your email address and click the Subscribe button. We respect your privacy.

Log in

Enter your username...

Enter your password...

Log In Button

Forgotten your password?


Kerry's corner - your free benefits