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
- 1 1/4 cup coconut yoghurt
- 1 1/2 tablespoons agave syrup
- Zest & juice of 1 large lime
- 250 g ripe mango flesh, pureed
10 mins to prep
5 hours to freeze
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.
Use a butter knife or wooden skewer to swirl the yoghurt and puree together, and place into the freezer for 1 hour.
Insert the popsicle sticks and freeze for a further 4-5 hours or overnight, until set.