Peel your mangoes and cut the flesh from the stone, puree in a blender

Whip the cream and sugar until it forms stiff peaks

Gently fold in the custard and mango puree into the cream until the colour is even

Pour into ice lolly/popsicle moulds and freeze until solid (at least overnight)

Take the lollies out of their moulds and place on a baking tray covered in baking parchment, put back into the freezer for 30 minutes.

Toast the coconut flakes in a frying pan, be careful not to burn them, let them cool and then whizz them in a blender until you have small pieces but not a powder

Put half the chocolate in a jam jar or jug, with the coconut oil and place in a pan hot water. Stir keeping the temperature very low.

Once the chocolate has melted remove from the heat and add the remaining chocolate, stir until it is all melted. Set aside for 5 minutes to cool.

Take one lolly out of the freezer at a time and dip into the chocolate, then quickly into the coconut.

Return to the freezer, continue until all the lollies have been dipped.