400 g ripe mango flesh (2 mangoes)
520 g (2 cups) low-fat plain yoghurt
1 Tbsp honey
3 large passionfruit, pulp removed
- Put mango, yoghurt and honey in a food processor and process until smooth. Pour into a large jug. Stir in passionfruit pulp.
- Pour mixture into 8 x 80ml (1⁄3 cup) iceblock moulds. Insert iceblock sticks into each mould and freeze for 6-8 hours or until frozen. Serve.