Ingredients

• 2 ripe medium mangoes (peeled and sliced)
• 1/4 cup caster sugar
• 1 cup water
• 300 g plain low fat yoghurt
• 2 x 4-popsicle moulds and 8 ice cream sticks
• 2 jelly moulds
• 2 ice cube trays

*makes 8 servings

Stove or oven method:

In a medium saucepan over medium heat, dissolve the sugar in water, stirring all the time. When sugar is dissolved, leave to simmer for 10 minutes.

While cooking the syrup, blend the mango slices in a blender until they are pureed.

Pour the syrup into a heatproof measuring jug. Make sure that you have 1/2 cup of the syrup. Cook a little longer if you have too much syrup and add more water if you have too little.

Pour the syrup into the blender containing the mango puree. Blend until well mixed. Transfer the mango puree into a bowl.

In another bowl, mix yoghurt and 1/2 cup of the mango puree. Keep the rest of the mango puree in the refrigerator.

Put 2 x 4-popsicle moulds on a tray. Fill the popsicle moulds halfway with the yoghurt mixture and freeze for 1 1/2 hours or until the popsicles start to set.

Remove the popsicle moulds from the freezer and push an ice cream stick into each of the popsicles, then fill up the moulds with the rest of the mango puree. Return the popsicle moulds into the freezer and freeze overnight. Serve the yummy mango popsies the next day.

Tips:

For moms using jelly moulds or ice cube trays, fill each jelly mould or ice cube square halfway with the yoghurt mixture, freeze and then fill up the moulds or squares with the rest of the mango puree. Serve the next day.

No worries if you do not have the popsicle moulds, you can replicate this refreshing recipe using jelly moulds or ice cube trays instead!​​