Ingredients

• 2 large ripe mangoes, flesh only
• 2 cups Greek style natural yoghurt (or coconut yoghurt)
• 1 small can (165ml) coconut milk
• 1 tsp cinnamon

Method

1. Place all ingredients in a blender and whizz until smooth.
2. Pour into your ice pop moulds, stick a paddle pop stick in and freeze for at least 3 hours, or until set.

Recipe by Martyna Angell, the WholesomeCook.