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Ingredients
- 1 whole mango
- 120 grams natural coconut yoghurt
Ingredients
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Instructions
- Peel and dice up a whole mango and pop the pieces in to a food processor.
- Blitz it up until smooth.
- Spoon 2/3 of the plain mango mix into 6 ice block moulds.
- Blitz the remaining plain mango mix with 1/2 of the coconut yoghurt until pale orange and smooth.
- Spoon this mix on top of the mango mix in the ice block holders.
- Dollop the remaining natural coconut yoghurt on the top to make 3 layers, and put in the iceblock sticks.
- Leave in the freezer overnight to set.
Recipe Notes
44 calories per ice block