Step 1In a food processor or blender, whizz 275g frozen mango, the pulp of 2 ripe passionfruit, 1tbsp runny honey and 350g Greek-style yogurt until smooth.
Step 2Spoon into 6 x 100ml lolly moulds, tapping the moulds on a work surface to level and remove air bubbles. Insert lolly sticks and freeze for at least 8hr (ideally overnight), until solid.
Step 3Remove from moulds and serve.
Per lolly:
Calories: 98
Protein: 6g
Total fat: 3g
Saturates: 2g
Carbs: 11g
Total sugars: 11g
Fibre: 2g
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