Ingredients
Method
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.
