Mango tango ice blocks
These refreshing mango ice blocks will keep the young and young-at-heart cool on warm summer days
Note: + 6 hours freezing time
- 3 mangoes, stoned, peeled, chopped
- 1 cup (280g) Greek-style yoghurt
Process the mango in a food processor until very smooth.
Divide the mango puree among two 12-hole, 2-tbs (40ml) silicone mini muffin pans. Spoon over the yoghurt. Insert iceblock sticks.
Place in the freezer for 6 hours or overnight, or until frozen.