Brought to you by Jalna
Ingredients
Method
1.Cut cheeks from the mango and remove skin. Cut flesh into chunks and place in a jug. Using a handheld blender puree until smooth.
2.To assemble icypoles. Place a dollop of Jalna Lactose Free Yoghourt into each 80ml capacity mould, then alternate with a dollop of mango puree. Continue until each mould is full. Freeze for at least 4 hours or until set.
Stir pulp of 1-2 passionfruit into mango puree if desired. Or combine mango puree with yoghourt for an all over colour.
Note
