Recipe

Mango, berry and passionfruit frozen yoghurt pops

These traffic light yoghurt pops are a deliciously fruity alternative to regular ice-blocks. They make a brilliant after school treat for the kids on a hot day.

  • 35 mins cooking
  • Makes 8 Item
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Ingredients

Mango, berry and passionfruit frozen yoghurt pops
  • 1 mango (300g)
  • 250 gram (8 ounces) strawberries
  • 2 cup (560g) low-fat vanilla-flavoured yoghurt
  • 1/4 cup (60ml) passionfruit pulp

Method

Mango, berry and passionfruit frozen yoghurt pops
  • 1
    Blend or process half the mango and half the strawberries, separately, until smooth; finely chop remaining mango and berries. Refrigerate berry puree and berries until needed.
  • 2
    Combine mango puree, chopped mango and ½ cup of the yoghurt in a medium bowl; divide mango mixture among eight 1-cup (250ml) disposable cups. Cover, freeze for 1 hour or until surface is firm.
  • 3
    Combine berry puree, chopped berries and ½ cup of the yoghurt in a medium bowl; divide berry mixture among the cups. Cover, freeze for 1 hour or until surface is firm.
  • 4
    Combine passionfruit pulp and remaining yoghurt in a medium bowl; divide passionfruit mixture among cups. Cover, freeze for 1 hour. Press an ice-block stick firmly into the mixture in each cup. Cover, freeze 3 hours or overnight.
  • 5
    Remove from cups and serve immediately.

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