Method

Place the mango flesh in the bowl of a food processor and process until smooth. Transfer to a bowl. Add the yoghurt and gently fold until the mixture is just combined. Spoon the mango mixture evenly among eight 80-ml (¾-cup) ice-block moulds. Place in the freezer for 8 hours or until firm.

Tip Try making berry pops, too. Simply replace the mango with strawberries and use berry yoghurt instead of the vanilla yoghurt.

259 kj
Fat 0.8 g
Saturated fat 0.4 g
Carbohydrates 10.6 g
Protein 2.2 g
Sugars 10.2 g
Fibre 1.0 g

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