Healthy Solero Pops

INGREDIENTS

For the mango and passionfruit ice cream:

• 2 fresh mango
• 3 passion fruit
• Fresh cream
• 1 tsp cornflour
• 1 cup coconut yogurt

For the mango coating:

• 2 mango peeled

METHOD

1. To make the ice cream insides, peel and roughly chop 2 mango and add to a blender along with the passionfruit. Blend until the passionfruit seeds are fully broken up.
2. Whisk together the cream and the cornflour until smooth peaks form, then fold in the pureed mango and passionfruit mixture and the coconut yogurt. For older children you can add a tablespoon of maple syrup if you think it needs to be a little sweeter.
3. Pour into ice pop moulds, add sticks and freeze until solid. Usually around 4 hours.
4. To make the coating - blend 2 mangos with 1/4 cup (60ml) of water until it turns into a smooth puree. Pour into a glass then dip each pop into the puree and refreeze for about 30 minutes until solid. You can repeat this a few times to get a thicker coating.