Mango and Yoghurt Popsicles

• Remove the skin from the mangoes and cut the flesh into small chunks. Place the mango in a freezer proof container and freeze for roughly 2-3 hours (or until partially frozen).

• Once ready, take the mangoes out of the freezer and place in a blender. Blend until smooth and creamy. Add just enough water to the mango to allow it to process into a smooth but very thick consistency.

• Add 2 tbsp of mango puree to each popsicle mould. Then layer 2 tsp Greek yoghurt on top of mango layer, repeat for all popsicles.

• If there is room add another tbsp mango puree to each mould.

• Place a knife or the end of your spoon down through the centre of the popsicle mould and pull it upwards, or through to gently 'swirl' the mango puree and yogurt together.

• Pop the mould into the freezer for another 2 hours or until set.

• If you have leftover mixture, serve as is for a delicious mango sorbet or repeat the same process as above in a bowl to make a deconstructed mango popsicle!

Nutrition information (per serve):

• Energy (458kJ)

• Protein (3.5g)

• Total fat (2.0g)

• Saturated fat (1.4g)

• Carbohydrate (18.9g); Starch (0.6g), Sugars (18.3g), Added sugars (0g), Free sugars (0g)

• Dietary fibre (1.5g)

• Sodium (34.3mg)

• Calcium (113.0mg)

• Iron (0.2mg)