Coconut cream and frozen mango blitzed thick in a high-speed blender, sweetened gently with rice malt syrup, layered in a baking tray and set hard in the freezer. Sliced into squares. No bake, no fuss, a summer snack that earns its place in the freezer between proper meals.

The trick is layering rather than mixing. A base of coconut cream goes in first and freezes solid; then the mango layer (frozen mango blitzed with the coconut cream and a touch more sweetener) goes on top and sets to a sorbet texture. The two layers stay distinct visually and play off each other in the mouth, one creamy and one bright.

Rice malt syrup is the lower-GI sweetener of choice; honey, maple syrup or sugar syrup all sub in without changing the architecture. Frozen mango holds the colour and texture better than fresh once blitzed; the cell walls have already broken down so the puree is smoother.

Keep them in the freezer until ten minutes before serving, then let them temper on the bench so they soften slightly. Eat with bare hands at the bench in summer; with a strong coffee in winter when you want to pretend it's still summer.