Step 1

Cut the mangos into small pieces and blend the mangos with MILKMAID.

Step 2

Add milk, ice cubes and ice cream to the above mixture and blend for 1 minute or till small chunks of mangos are left and the liquid mixture is foamy. Pour into glasses and serve chilled.

Step 1

Preheat the oven to 1800C. Line an 8-by-8-inch baking pan.

Step 2

Combine the crackers, coconut, cashew nuts, MILKMAID, cooking chocolate and salt in a medium bowl. Stir with a wooden spoon until thoroughly combined. Transfer the mixture to the prepared pan and press to the edges.

Step 3

Bake until the chocolate melts and the top is golden, 15 to 20 minutes. Stir the hot mixture in the pan until the chocolate is incorporated throughout. Press back out to the edges and set aside until cool enough to handle.

Step 4

Spread the icing sugar on a wooden board. Scoop out the mixture by the tablespoon and shape into balls. While still warm, roll each ball in the icing sugar to coat.

Step 1

Stir MILKMAID and strawberries in a large bowl until completely blended.

Step 2

Divide the mixture evenly into ice pop moulds. Insert the plastic covers into the center of each.

Step 3

Freeze for 4 hours or until firm. Remove from the moulds before serving.