What could be easier and more refreshing for breakfast on a hot summer holiday than these popsicles? The only effort required is planning the evening before.
Serves 6
Preparation time: 20 minutes + 8 hours freezing time
Ingredients:
2 large ripe mangoes, peeled and stoned
½ lemon
250 ml (1 cup) plain yoghurt
125 ml (½ cup) muesli or granola of your choice
Method:
Place the mangoes with a squeeze of lemon in the blender and whizz to a smooth puree.
To assemble; place spoonfuls of mango puree into popsicle moulds, alternating with yoghurt. Leave a 2-3 cm gap at the top for the muesli. Fill with muesli and pat down gently and push a wooden ice cream stick into each mould. Freeze for 8 hours or overnight.
To serve unmould and enjoy!
ALL IMAGES TO BE CREDITED TO THE SOUTH AFRICAN MANGO GROWERS’ ASSOCIATION.
