Coole Swan Chili and Mango Ice Cream


  • 120ml Coole Swan
  • 2 Ripe Mango’s (Preferably Frozen)
  • 100ml Water
  • 100g Caster Sugar
  • Pinch Dried Chili Flakes
  • 280g Greek Yogurt


  • In a saucepan, gently heat the water, sugar and chili flakes and allow to cool.
  • Peel and chop the mango and add to a blender. Strain the chili sugar syrup on top and blitz until smooth.
  • Mix the Coole Swan and Greek yogurt until combined.
  • Chill both mixes for 1 hour to thicken, this helps with finished layering.
  • Taking your prepared Popsicle moulds, spoon in some chilled mango, then a spoonful of the Coole Swan mix and repeat process until moulds are full.
  • Place in a freezer for a minimum of 5 hours.
  • De-mould and enjoy!