Prep 20 mins + freezing time | Makes 8
3 medium ripe mangoes, peeled and flesh chopped
⅓ cup light cream
2 passionfruit, pulp removed
Step 1: Place the mango flesh and cream into a blender or food processor. Blend or process until smooth. Pour mixture into a jug and swirl through passionfruit pulp.
Step 2: Pour mixture into 8 paddle-pop moulds. Gently tap moulds to dislodge any air pockets. Insert a paddle-pop stick into each. Freeze for 5 hours or overnight until firm. Remove pops from moulds and serve.