|At a glance|
|Makes||6 x 80ml|
1 large mango
1 cup Jalna Sweet ‘n Creamy Greek Yoghurt
- Cut cheeks from the mango and remove skin. Cut flesh into chunks and place in a jug. Using a handheld blender puree until smooth.
- To assemble icypoles. Place a dollop of Jalna Sweet & Creamy 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.
Try: Stir pulp of 1-2 passionfruit into mango puree if desired. Or combine mango puree with yoghurt for an all over colour.