Mango Chilli Tequila Ice Lollies Recipes

Steps:

• Place 2 large ice cubes into a collins glass. Add the tequila, mango nectar and orange juice and stir. Carefully pour in the creme de cassis (it will settle at the bottom of the glass). Serve immediately (and do not stir).

Steps:

• Stir the sugar and water together over medium heat until the mixture boils and the sugar dissolves.
• Cool the mixture, place it in a blender, add the mango and lime juice and puree until smooth.
• Transfer to a pie plate or refrigerator tray covered with foil, and freeze 2 hours, or until slushy.
• Remove from freezer, add the tequila, and beat well.
• Return to freezer, remove after one-half hour, and beat again.
• Place the ice in the freezer and remove 10-15 minutes before serving time.
• Place in blender or food processor and process until smooth.
• Serve immediately.

Steps:

• Combine first 3 ingredients in heavy small saucepan. Stir over medium heat until sugar dissolves and mixture boils. Cool syrup slightly.
• Puree mangoes, syrup and lime juice in processor until smooth. Transfer mixture to pie plate. Freeze, stirring occasionally until slushy, about 2 hours. Continue freezing until firm. Let stand 10 minutes at room temperature. Break up into chunks. Return mixture to processor and process until smooth. Serve.