Beat the summer heat with these refreshing tropical mango and lychee ice cream pops made with real fruit, natural yoghurt and zesty mint.
Makes 6. 474 kJ per serve.
Flesh of two mangos, chopped
2 cups Greek natural yoghurt
Small handful of mint
1 cup fresh lychees, pitted, chopped (can use canned in no added sugar syrup, drained)
1-2 tsp of desired sweetener
1. Blend lychees and 1 cup of yoghurt in high-speed blender and blend until smooth. Place in a mixing bowl and set aside.
2. Repeat with the remaining yoghurt, mangoes, mint and preferred sweetener in a high-speed blender and blend until smooth.
3. Layer alternate spoonfuls of the lychee and mango mixture into 6 x ice block moulds. Insert popsicle sticks and freeze for 4-5 hours or until firm.
4. To serve, stand the ice-blocks at room temperature for 1 – 2 minutes before removing it from mould.