Tropical Ice-Block With Yoghurt

1. 1

   Spoon 1 tablespoon yoghurt into each ice-block mould.

2. 2

   Freeze for 1 hour or until just firm.

3. 3

   Blend Mango and orange juice until smooth, stir in passionfruit pulp.

4. 4

   Carefully spoon/pour mango mixture pour yoghurt in moulds.

5. 5

   Place lids on moulds, freeze for 4 hours or until frozen.

6. 6

   To serve, stand the ice-blocks at room temperature for 1 - 2 minutes before removing it from mould.

* Per serving · 4 servings · Values may vary.

No additional tips available.