- Mango & Yogurt Ice Lollies.jpg (17.39 KiB) Viewed 787 times
Ready in: 20 minutes + freezing time
Serves: 8 (makes)
No nutritional information available.
Ingredients
- 325g (11oz) mango pulp, either tinned or fresh ripe mangoes, peeled, de-stoned and blended in food processor to form soft puree
- 1 tbsp icing sugar, sifted, plus 50g (2oz) extra, sifted
- 375g (13oz) Greek style yogurt
Method
1. Combine the mango, sugar and 2 tbsp of yogurt in a bowl. Combine the remaining yogurt and extra icing sugar in a separate bowl.
2. Divide half the mango mixture between eight 125ml (4fl oz) lolly moulds or paper cups. Top with half the yogurt mixture and swirl with a skewer. Repeat with the remaining mango mixture and yogurt mixture.
3. Freeze for 1 hour, then insert a wooden stick into each mould or cup. Freeze for a further 6 hours, or overnight.
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