Peel and chop the mango, then place in a large bowl (reserving a few chunks for later) along with the pisco and peppercorns, and leave to macerate for 3 hours.
Meanwhile, make the quinoa sugar. Preheat the oven at 170C/gas 3. Place the quinoa on a baking tray and bake for 15 minutes or until it’s crispy. Set aside to cool, then blitz with the sugar in a food processor until combined. Leave to one side until needed.
Make a syrup by combining the muscovado or brown sugar with 100ml of water in a bowl, and stirring until the sugar is dissolved. Blitz the infused mango in a food processor, mix in the syrup and strain the whole mixture through a sieve.
Pour the liquid into your ice-lolly moulds, popping in the reserved pieces of mango. Put the mould in the freezer for 30–45 minutes or until just starting to freeze. Insert the lolly sticks and return to the freezer for at least 4 hours, until frozen solid.
To remove the lollies, dip the moulds in hot water for a few seconds, then carefully remove. Sprinkle each one with the quinoa sugar, then enjoy.