dontmissmyplate 6/12/26 dontmissmyplate 6/12/26

Mango Ginger Cream Ice Lollies (Popsicles)

Some recipe ideas come from childhood memories, others come from travel. This one started with a mango ginger milkshake at Nairobi Street Kitchen.

The combination immediately stood out to me. Mango and ginger aren't unusual ingredients on their own, but together they create something special: the sweetness of ripe mango balanced by the warmth and gentle bite of fresh ginger.

Across East Africa, ginger appears in drinks and desserts in ways that often differ from what many people are familiar with elsewhere. Seeing how ingredients are used differently from one country to another is one of my favorite parts of exploring food cultures.

After trying the milkshake, I couldn't stop thinking about how well those flavors would work as a frozen dessert. The creaminess of the drink already felt halfway between a milkshake and ice cream, making it a natural candidate for an ice lolly.

These Mango Ginger Ice Lollies transform that inspiration into a refreshing summer treat. Made with real mango, fresh ginger infusion, cream, and ice cream, they're fruity, creamy, and just spicy enough to keep you coming back for another bite.

Whether you're looking for a unique frozen dessert or simply want a new way to enjoy mango season, these ice lollies capture the flavor combination that inspired them in Nairobi.

Yield: 6 (1 per serving)

Author: Dontmissmyplate

Mango Ginger Ice Lollies

A creamy mango and ginger ice lolly inspired by a memorable milkshake in Nairobi. Sweet mango, fresh ginger, cream, and ice cream come together in this refreshing frozen dessert.

Prep time: 20 MinTotal time: 20 Min

Cook modePrevent screen from turning off

Ingredients

2 tbsp freshly grated ginger
¼ cup water
2½ cups frozen mango chunks
1 cup vanilla ice cream
3 tbsp heavy cream (for blending and added creaminess if needed)
Juice of ½ lime
Pinch of salt
2–4 tbsp ginger infusion, to taste

Instructions

Step 1: Make the Ginger Infusion
1. Combine the grated ginger and water in a small bowl.
2. Let sit for 10–15 minutes.
3. Strain through a fine mesh sieve, pressing gently to extract as much liquid as possible.
4. Discard the solids and reserve the ginger liquid.
Step 2: Blend the Ice Lolly Base
1. Add the frozen mango, vanilla ice cream, heavy cream, lime juice, salt, and 3 tablespoons of ginger infusion to a blender.
2. Blend until smooth.
3. If the mixture is too thick, add milk one tablespoon at a time until thick but pourable.
4. Taste and add additional ginger infusion if desired. The ginger flavour should be slightly stronger than you want in the finished ice lolly, as freezing will mellow it.
Step 3: Fill the Moulds
1. Pour the mixture evenly into 6 ice lolly moulds.
2. Leave a little space at the top for expansion.
3. Insert sticks or lids.
Step 4: Freeze
1. Freeze for 6–8 hours or overnight until completely solid.
Step 5: Serve
1. Briefly run the outside of the moulds under warm water for 2–3 seconds.
2. Gently release the ice lollies.
3. Serve immediately.

Notes

The sweetness of the final ice lollies will depend on the ripeness of the mango and the brand of ice cream used.
Lime juice brightens the flavour and helps balance the richness of the cream and ice cream.
The pinch of salt enhances both the mango and ginger flavours without making the ice lollies taste salty.
For a stronger ginger kick, increase the ginger infusion gradually and taste as you go.

Nutrition Facts

Calories

120

Fat (grams)

5 g

Carbs (grams)

18 g

Fiber (grams)

1.5 g

Sugar (grams)

15 g

Protein (grams)

2 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

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dontmissmyplate 7/27/21 dontmissmyplate 7/27/21

Goat Chorizo Samosas with Tomato Mango Chutney

I love goat meat and grew up eating it frequently. I consider it a somewhat neglected meat, but it is delicious and quite versatile! For those of you who appreciate goat meat or love chorizo, this will be quite a treat. I discovered the chorizo as a local farmers market to my delight and imagined this pairing.

Samosas are curried and/or spiced meat or vegetable-filled pastries wrapped in a thin dough and fried, attributed to South Asia but enjoyed worldwide, including East Africa. A condiment often accompanies them for dipping. In this case, a mango chutney will do the trick, a it is a great balance of sweet and spicy and complements the goat, which is not inherently sweet compared to other meats. The sour cream helps to cool the spiciness. To enhance the mango chutney, I used a spicy mango chutney sauce from Camella’s Kitchen. To view other recipes using their products that boast Caribbean flavours, check out Plantain Stew with Black Beans, Spicy Apple Muffins with a Cider Glaze, and Pineapple Chow Black Seabass Salsa.

Ingredients

Chutney:

1 large mango, diced

1 tablespoon spicy mango chutney sauce (I used Camella’s Kitchen)

1/3 cup roasted tomatoes

1 tablespoon jalapeno, diced with rib and seeds removed

2 tablespoons smoked paprika

1 tablespoon garlic minced

1/2 shallot minced

1 tablespoon tomato paste

1/4 cup carrots, diced

1 tablespoon parsley, chopped

1 tablespoon Royco Usavi mix (or your favourite all-purpose seasoning)

1 tablespoon Worchester sauce

1 tablespoon mirin or cooking wine

1 teaspoon salt

1 tablespoon black pepper

Anise and bay leaves (optional aromatics)

1 cup water

Samosas:

10 samosa sheets. cut into rectangles

1 tablespoon butter

4 sausages goat chorizo, casings removed (or regular chorizo)

1/4 cup white onion, diced

1/8 cup carrots, diced

1/8 cup green bell pepper, diced

1 tablespoon Spice for Rice (optional)

1 teaspoon garlic powder

1 tablespoon Royco Usavi mix (or your favourite all-purpose seasoning)

1 teaspoon tumeric

1 cup broth

1/4 cup water and 2 tablespoons flour (sealing paste)

Vegetable oil

Sour cream

Instructions

Prepare the chutney. Add all the ingredients except the water and aromatics and bring to a boil. Then add the water and aromatics and reduce the heat to simmer for 15 minutes, stirring frequently and seasoning with additional salt and pepper to taste. Remove the bay leaves and anise after 5-7 minutes to avoid overpowering the other flavours. Add more water if necessary but allow the chutney to thicken. Once it's to your liking, remove the chutney from the heat.

For the samosa filling, add the butter to a pan on medium-low heat. Sweat out the onion, carrots and bell pepper for 2 minutes. Add the seasonings and cook for an additional minute.

Mix in the chorizo and cook until browned. Pour in the broth and reduce heat to simmer to finish cooking the goat. Season to taste then remove from the heat to cool.

Prepare the samosa sheets according to the package instructions, and ensure they don't dry out. To fill them, fold a bottom corner into a triangle of each samosa sheet, then another triangle to make it a double pocket. Add the filling, sealing the sides with the flour and water mix as needed. Check this video out for clear steps!

Fry the samosas in vegetable oil for one minute per side, then place on paper towels to drain the extra fat. Don't overcrowd the pot to help them cook evenly.

Serve with the mango chutney (cold or room temperature) and sour cream.