Filled with sweet mango and raspberry, this easy yoghurt fruit pop recipe is the perfect snack or dessert to beat the heat. Give these 3-ingredient mango iceblocks a go this weekend, they’re sure to be a hit!
Serves1414
Prep time10 mins10 minutes, + 4 hours freezing time
+ 4 hours freezing time
Ingredients
125g raspberries
720g vanilla yoghurt
1 ripe mango, stoned, peeled, chopped
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place raspberries and half the yoghurt in a blender and blend until smooth. Transfer to a jug.
Step 2
Place the mango and remaining yoghurt in a clean blender and blend until smooth.
Step 3
Pour half the mango mixture among fourteen 1/3-cup (80ml) iceblock moulds. Top with raspberry mixture and the remaining mango mixture. Insert iceblock sticks and place in the freezer for 4 hours or until firm.
