Mango Passionfruit Yoghurt Popsicles

Makes 8, Prep 20 mins

1 small mango

5 Anzac biscuits 1⁄₃ cup passionfruit pulp 11⁄₃ cups Greek-style vanilla yoghurt 8 wooden popsicle sticks

1 Cut away cheeks from mango, both sides of stone. Peel mango. Cut into chunks. Process in a blender until pureed. You will need ½ cup of pureed mango. 2 Place biscuits in a snap-lock bag. Seal. Crush with a rolling pin.

3 Divide half the passionfruit pulp among 8 iceblock moulds (80ml-capacity). Spoon half the yoghurt over passionfruit, then half the mango puree. Using a chopstick, slightly swirl the yoghurt and mango together. Repeat with remaining passionfruit, yoghurt and mango.

4 Top with biscuit crumbs, pressing with fingertips. Insert popsicle sticks. Freeze overnight.

5 To serve, run moulds under warm water for a few seconds to remove popsicles. Serve immediately.