Directions

To Cook

1. Purée mango with juice of ½ a lime in a blender.
2. Fill popsicle moulds ⅓ high with mango purée and place in freezer to set.
3. Drain black rice of soaking liquid and rinse until water runs clear.
4. Place in a pot with pandanus leaf or vanilla pod and 2½ cups water. Bring to a boil, then gently simmer for 30 mins until rice is tender and most water has been absorbed. Cover and leave to steam for 15 mins. Remove pandanus leaf or vanilla pod.
5. Place coconut milk, sugar and salt in a pot and heat only until sugar has dissolved.
6. Mix half the coconut milk into the rice and stir together. Allow to cool.
7. Fill popsicle moulds with sticky rice mixture until ⅔ full. Gently spoon remaining sweetened coconut milk into popsicle moulds until filled.
8. Place a popsicle stick into each mould and freeze overnight.