Food & drink

James St Recipes: Niall McKenna's mango and raspberry lollies and iced berries with white chocolate sauce

Mango and raspberry lollies
Niall McKenna

THIS week's recipes focus on how to use up all the fruit languishing at the bottom of the fruit bowl or fridge.

When recently buying ice lollies I thought to myself how easy it would be to make them with food that's already in the fridge at home.

Although making them is messy, it's a perfect job for the kids and they really love it.

The second dish is a grown-up version of ice lollies. Iced berries with white chocolate sauce are easy to do, the perfect finish to a meal for the adults, and super tasty.

For more information about free cookery demonstrations at Waterman Cookery School, visit


(Makes 8)

150g punnet raspberries

500g tub natural yoghurt

120g caster sugar

1 ripe mango, peeled, stoned


Blend the raspberries until smooth, strain through a fine sieve to remove seeds and set aside. Place half of the yoghurt and half the sugar in a bowl and stir until it combines, mix in the raspberry puree and leave to side.

Next blend through the mango until smooth and in a separate bowl mix the remaining caster sugar and yoghurt and mix in the mango puree. Place in fridge.

Using 100ml lolly moulds pour in the raspberry mixture until half full and place in the freezer to set. Once set pour in the mango mixture and place in freezer until set.


Iced berries with white chocolate sauce



600g good quality white chocolate

600ml double cream

1kg frozen berries blackcurrants, redcurrants and raspberries, chopped strawberries or blackberries, mixed


Place the chocolate buttons and cream into a bowl over a pan of simmering water, stirring every so often.

When the sauce is hot you are ready to serve, place the berries onto serving plates and leave to sit for a minute or two to take the freeze off the berries.

Place the chocolate sauce into a serving jug and cover the berries generously and serve.

Food & drink