Method

• 1.
  Divide yoghurt and sugar equally between 2 bowls and stir to combine. Puree the raspberries in a blender until smooth, then strain through a fine sieve into one of the bowls and stir to combine with the yoghurt mixture. Puree the mango flesh in the blender, then add to the remaining yoghurt mixture and stir to combine.

• 2.
  Pour the raspberry mixture into 100ml-capacity popsicle moulds until moulds are a quarter full. Freeze for about 1 hour until set. Pour in the mango mixture until the moulds are three-quarters full. Freeze for a further 1-2 hours until firm but not completely frozen, then insert a popsicle stick into each mould. Pour in the remaining raspberry mixture and freeze until set.
• 3.
  To serve, dip base of moulds in warm water and slide out the popsicles.