2 mangoes, flesh removed
1 large banana, peeled, chopped, frozen
170 g tub low-fat vanilla yoghurt
3 passionfruit, pulp removed
- Put mango flesh, banana and yoghurt in a blender or small food processor. Process until smooth. Stir in passionfruit pulp. Pour into a measuring jug.
- Divide mixture evenly between 6 x 60ml (1/4 cup) iceblock moulds, and cover with lids or insert wooden sticks. Place in the freezer for 6-8 hours or until set