Mango macadamia and coconut popsicles

Serves

6

Prep Time

10 minutes

Cooking Time

4-6 hours
  • 2 cups mango cheeks
  • 3-4 cup vanilla coconut yoghurt or yoghurt of choice
  • 1/2 cup Australian macadamias chopped
 
  • Spoon 1 tbsp yoghurt into each popsicle mould.
  • Sprinkle macadamias on top.
  • Top with with remaining yoghurt, adding into each mould on top of macadamias, filling 1/3 way up.
  • In a blender puree mango cheeks. Pour into mould on top of coconut yoghurt.
  • Transfer to the freezer to set for 4-6 hours.
Tip: If you have a sweet tooth, mix 1 tbsp honey or maple syrup into coconut yoghurt. If you can’t get fresh mangos you can use defrosted from frozen mango cheeks.