- 2 cups mango cheeks
- 3-4 cup vanilla coconut yoghurt or yoghurt of choice
- 1/2 cup Australian macadamias chopped
- Spoon 1 tbsp yoghurt into each popsicle mould.
- Sprinkle macadamias on top.
- Top with with remaining yoghurt, adding into each mould on top of macadamias, filling 1/3 way up.
- In a blender puree mango cheeks. Pour into mould on top of coconut yoghurt.
- Transfer to the freezer to set for 4-6 hours.