Maya is mum to an 8-year-old with multiple food allergies, and one-half of the Indonesian street food business @KakiLimaLondon.
For an easy, allergy-friendly tropical dessert, Maya suggests lightly mixing equal quantities of mango pulp and coconut milk. Pour this into ice lolly moulds and freeze.
Team tip: Jen has found mango pulp in some supermarkets but it’s not always easy. As an alternative, you can use frozen mango which is more readily available in supermarkets. Defrost this and whizz with the blender until smooth.
**Always check the ingredients of any food you’re cooking with to make sure it doesn’t contain something you or your child should avoid.
