Bring the orange juice, icing sugar and cardamom pods to a boil in a saucepan and reduce the volume by half. Pass through a sieve and leave to cool.
Peel and stone the mango. Blend the mango with the orange juice using your Braun hand blender until smooth.
Freeze in Popsicle moulds. After one hour add the sticks and freeze until solid or overnight.
Place the white chocolate in a medium bowl.
Place the bowl over a pan of simmering water; making sure the bottom of the bowl does not touch the water. Stir until the chocolate is melted and smooth.
Dip the end of each popsicle in the white chocolate. Transfer immediately back to the freezer until ready to serve.
Bring the orange juice, icing sugar and cardamom pods to a boil in a saucepan and reduce the volume by half. Pass through a sieve and leave to cool.
Peel and stone the mango. Blend the mango with the orange juice using your Braun hand blender until smooth.
Freeze in Popsicle moulds. After one hour add the sticks and freeze until solid or overnight.
Place the white chocolate in a medium bowl.
Place the bowl over a pan of simmering water; making sure the bottom of the bowl does not touch the water. Stir until the chocolate is melted and smooth.
Dip the end of each popsicle in the white chocolate. Transfer immediately back to the freezer until ready to serve.
