"After the last popsicles (mojito, so good, but not exactly child-friendly), here another variation. This one has another take on tropical flavours: coconut and mango. Good, right? The coconut flavour comes from coconut yogurt which has the added advantage that these can be eaten even if a person is intolerant or allergic to dairy. And, even better, they can be made in 10 minutes flat (ok, admittedly that’s not including freezing time)! So if you’re looking for another lovely summer treat, why not give these a try?"
Mix the honey into the coconut yogurt and whisk together.
Purée the mango chunks in a blender/food processor until smooth.
To fill the ice lolly moulds, fill roughly ¼ to 1/3 with yogurt.
Top with mango purée.
Add more yogurt. Finish with some mango purée. Freeze for 8 hours.
To unmould, dip the moulds into a glass with hot water for 2-3 seconds.