Raspberry & Mango Frozen Yoghurt Pops

Three ingredients and a few minutes of hands-on work for a bright, fruity freezer treat.

Prep

5 mins

Serving

4 small pops

Recipe Type

Frozen snack

• 500 ml raspberry drinkable yoghurt

• 10g mango pieces

• 4 fresh raspberries, thinly sliced

1. Rehydrate the mangoes: Soak the freeze-dried mango pieces in water for a few minutes for thawing.

2. Slice the raspberries: Cut the raspberries into thin slices.

3. Fill the moulds: Divide the mango pieces and raspberry slices between four ice-pop moulds.

4. Add the yoghurt: Shake the drinkable yoghurt, pour into the moulds and gently tap to release air bubbles.

5. Freeze: Insert sticks and freeze until solid, at least 4 - 6 hours. Briefly run the moulds under cool water to release.

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