1

Put 2 roughly chopped mangos, peeled and stones removed, in a mini food processor with the grated zest of 2 limes and blitz until smooth.

2

Put 250g 0% fat natural Greek yogurt and 4 tablespoons clear honey in a bowl and stir to combine, then gently fold the mango mixture through the yogurt mixture until it is swirled, but not fully combined.

3

Spoon the mixture into 6 x 75ml ice lolly moulds. Poke a lolly stick into each mould, then freeze for 6 hours or until frozen.