These are a simple and healthy summer snack that can be made with any fruit combination. We got the popsicle moulds from The Scullery on Victoria Street in Hamilton.
3 cups of mango pulp
1 cup Greek yoghurt
We used tinned mangoes, drained and then pureed in the food processor. Fold the yoghurt through the mango puree and pour into your moulds. The mixture made 6 popsicles but this will depend on the size of your moulds.
Place an ice block stick in each and freeze overnight.
We made a simple sherbet to go with them by mixing together ½ cup icing sugar, 3 tbsp freeze dried mango powder, 1 tsp of citric acid and ½ tsp of baking soda.