Mango and yoghurt ice pops
You could use coconut yoghurt for a dairy-free version if you prefer. For a sweeter rendition, add some honey, natvia or rice syrup to the mixture.
For the Mango and Yoghurt Ice Pops:
- 2 cups Greek style natural yoghurt or coconut yoghurt
- 2 large ripe mangoes flesh only
- 165 ml (small can) coconut milk
- 1 tsp cinnamon
To make the Ice Pops:
Place all ingredients in a blender and whizz until smooth.
Pour into your ice pop moulds, stick a paddle pop stick in and freeze for at least 3 hours, or until set.