Mango Froyo
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Cook time: 
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yield: 10
 
Ingredients
  • 3 medium-sized mangoes
  • ¾ cup Greek yoghurt
Instructions
  1. Peel mangoes and remove all flesh
  2. Place in a blender and process until smooth
  3. Pour into ice block moulds until roughly ¾ full
  4. Add yoghurt to each mould
  5. Using a knife or paddle pop stick gently stir the contents of each mould to provide a 'marble' effect
  6. Place cover over the moulds if relevant and place paddle pop sticks into each mould
  7. Set in the freezer for at least 4 hours
Notes
I purchased my ice block moulds at Wheel and Barrow in 2016 (unsure if they still sell them!) though many kitchen stores will have something similar.

If you struggle to get your blocks out when you're ready to eat, simply run your chosen mould under hot water to help remove.
Recipe by Nadia Felsch at https://nadiafelsch.com/2017/10/30/mango-froyo/