Name: Mango and yogurt ripple ice lollies
Total time: 22800 s
Yield: 8
Ingredients: 1 pack frozen mango chunks; 150 millilitre pineapple juice with lime; 350 gram 0% fat Greek yogurt; 25 gram raw, shelled pistachios

Step 1

Remove the frozen mango (1 pack) from the freezer and leave to soften a little for 10 minutes.

Step 2

In a blender, blitz the mango with the pineapple juice (150 mL) until smooth.

Step 3

Prepare 8 ice lolly moulds and put 1 tsp of the mango purée into the base of each. Follow this with 1 tsp yogurt (350 g) . Repeat, alternating between the purée and yogurt until all the mix is used, leaving a little gap at the top of each lolly (they will expand while freezing).

Step 4

Tap the base of each mould gently to release any air holes before using a skewer or a sharp knife to swirl the mixture, creating a ripple effect. Put a lolly stick into the middle of each lolly and put the moulds into the freezer, standing upright, for 6 hours or overnight.

Step 5

Blitz the pistachios (25 g) to a fine crumb in a food processor.

Step 6

When ready to serve, remove the lollies from the freezer. Run them briefly under hot water to loosen, then remove from the moulds. Dip each lolly into the pistachio crumb and enjoy.

Mango and yogurt ripple ice lollies

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