Mango & Passionfruit Ice-Cream Blocks

Remove cheeks from mangoes, scoop out flesh and roughly chop. Cut all flesh from stone and place mango into a small food processor. Process until smooth (you will need 11/2 cups). Transfer to a bowl. Add custard and stir until well combined.

Place a sieve over a small bowl. Remove pulp from passionfruit and place into sieve. Using the back of a spoon extract as much juice as possible from passionfruit pulp. Discard seeds and pulp. Stir caster sugar into passionfruit juice until dissolved.

Spoon 2 tbs mango mixture into the base of 8 x 1/2-cup capacity icy pole moulds. Top with 1 tbs passionfruit juice. Repeat. Cover with remaining mango mixture. Using a bamboo skewer, gently swirl mixtures together forming a ripple effect through mango ice-cream. Insert a stick into each mould and place in freezer for 3 hours or until set firmly.

Line a baking tray with baking paper. Fill the sink with hot water. Dip icy-pole moulds into water for 30 seconds. Remove ice-creams and place onto prepared tray. Place tray in freezer until ice-creams are required.