One Australian treat that both me and my Aussie husband miss is Weis Mango Bars. Every Aussie knows these. They are delicious juicy ice lollies that taste like real mangoes. What makes them even tastier is a small creamy line that runs through the ice lolly. I have been lately googling and trying to find a recipe to make these ice delights at home in England and I did find a great recipe. It has been tested now and those ice lollies taste like authentic Mango Bars!
These mango bars are a great alternative for ice cream, actually much fresher and less sweeter. You can add macadamia nuts into the mixture too if you fancy. To make these home made mango bars is simple. Use either cupcake dish or proper ice lolly mould and they are ready in a day. Only thing I can say is wow -this recipe is red hot!
2 1/2 dl sugar (1 1/4 Aussie cups)
2 1/2 dl water (1 1/4 Aussie cups)
3 cans of sliced mangoes ( a can ~ 425g)
300 thickened cream ( I used light one, in Finland you can use ”kuohukerma” for this recipe as it is thicker)
1. Smooth mangoes first.
2. Mix sugar and water in a sauce pan. Stir the mixture in a low heat so that it gets dissolved.
3. Bring the mixture to the boil and boil for 5 minutes so that water and sugar becomes a thick syrop mixture.
4. Cool the mixture to room temperature.
5. Mix the syrop and mango smoothy together. Leave approximately 2dl (1 Aussie cup) of mango mixture on the side and mix it with 300ml of thickened cream.
6.) Pour mango-water-sugar mixture into the ice lolly moulds and then on the top of those pour the mango-thickened cream mixture.
7. Put mango bars to the freezer and serve when fullly frozen. Yum!
You can use this same recipe for peaches, passion fruits, apricots whatever you fancy.