Categories: July

Ingredients

• 150g punnet raspberries
• 500g tub natural yogurt
• 120g caster sugar
• 1 ripe mango, stoned, peeled and flesh removed

Directions

1. Blend the raspberries in a food processor until smooth. Strain through a fine nylon or plastic sieve and set aside. Put half the yogurt and half the sugar in a bowl and stir until combined, then mix through the raspberry purée and set aside.

2. Next, blend the mango flesh until smooth and set aside. In a bowl, combine the remaining yogurt and sugar, and stir in the mango purée.

3. Pour a layer of the raspberry mixture into the lolly moulds until each is one-quarter full, then put in the freezer until set. Pour in the mango mixture until three-quarters full and freeze until firm but not completely frozen. Insert the lolly sticks into each mould. Divide the remaining raspberry mixture among the moulds and freeze until set. Remove from the freezer 5 minutes before serving.

Email to a friend | Print this recipe | Back