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One might say this recipe is an ingenious way to sneak some nutritional value into your family’s dessert… On the other hand, popsicles for breakfast?

You will need

Makes 6

  • 1 1/4 cup coconut yoghurt
  • 1 1/2 tablespoons agave syrup
  • Zest & juice of 1 large lime
  • 250 g ripe mango flesh, pureed

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10 mins to prep

5 hours to freeze

  1. Step 1

    Place the coconut yoghurt, agave syrup, lime juice and zest into a bowl and combine well. Spoon half of the mixture into 6 popsicle moulds, then spoon in the mango puree, then finish with the remaining coconut mixture.

  2. Step 2

    Use a butter knife or wooden skewer to swirl the yoghurt and puree together, and place into the freezer for 1 hour.

  3. Step 3

    Insert the popsicle sticks and freeze for a further 4-5 hours or overnight, until set.

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