Tesco · Desserts
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Mango and passion fruit swirled through ice cream rather than set as a fruit ice, which makes these closer to a dairy bar than a lolly. The pairing is close to universal in juices and desserts because neither fruit quite works alone at this sugar level. Mango carries body and aroma but little acid; passion fruit is sharply acidic with barely any substance. Between them they cover sweet through to sharp. Mango also survives a dairy base without turning it icy, since its pulp is thick with solids rather than watery. Swirling the sauce rather than folding it through keeps the fruit concentrated, so the tropical note arrives in bursts instead of sitting evenly across the whole stick.
