Frozen Mango and Banana Yoghurt Pops
MAKES 6 PREP & COOK 40 MINS
1 Peel mango. Cut flesh from stone. Place in a blender with banana. Blend until smooth. Add yoghurt and honey. Blend until pureed.
2 Divide evenly among 6 ice pop moulds (125ml-capacity). Tap bases of moulds to remove any air bubbles. Insert sticks. Cover. Freeze overnight.
3 Place chocolate and oil in a medium heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until smooth. Transfer to a small jug. Stand for 10 minutes to cool.
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