- 2 large ripe mangoes, flesh only
- 2 cups Greek style natural yoghurt (or coconut yoghurt)
- 1 small can (165ml) coconut milk
- 1 tsp cinnamon
- Place all ingredients in a blender and whizz until smooth.
- 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.