Mango ice-popsReviewed by our expert panel
(at time of publication)
- 425g can mango, drained or 1 fresh mango
- ⅓ cup fresh lime juice
- 150g pottle low-fat passionfruit yoghurt
1 Blend mango and lime juice in a food processor for 1 minute or until smooth. Spoon mango mixture into 6 x 1/3-cup (80ml) capacity ice-block moulds. Freeze for 1 hour or until firm.
2 Pour yoghurt over frozen mango mixture in moulds. Freeze for another 2 hours or until firm. To serve, remove from freezer and stand for 2-3 minutes before gently removing from moulds.
- If you want to save time, combine all the ingredients in step 1 and omit freezing the mango and lime layer step.
- Make it gluten free: Check yoghurt is gluten free.
This recipe freezes well for up to 3 months.
Nutrition Info (per serve)
Total fat 0g
–Saturated fat 0g
Dietary fibre 1g
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