Always check the labels of the products you use.
Method
- 1
Blend. Process 283 g chopped mango, 370 g yoghurt, 85 g honey and 1 tbsp lime juice together for 15 s.
- 2
Smooth. Scrape down the sides and process again until completely smooth, 15-30 s more.
- 3
Pour. Pour into a jug, fill six 120 ml moulds and add the sticks.
- 4
Freeze. Freeze for at least 6 h, up to 5 days.
- 5
Serve. Hold the moulds under warm water for 30 s to release the pops.
Storage
Keep the pops in their moulds or wrapped individually in the freezer for up to 5 days.
EU nutrition claims
- Low fat: 1.8 g fat per 100 g (limit ≤ 3 g)
- Low salt: 0.06 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 125 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
11.7 g per serving
23.4 % of the 50 g daily maximum · 46.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- food processor
- rubber spatula
- jug
- six 120 ml moulds and sticks
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 110 kcal |
| Protein | 2.6 g |
| Carbohydrate | 21.8 g |
| of which sugars | 21 g |
| of which free sugars | 11.7 g |
| Fat | 2.2 g |
| of which saturates | 1.3 g |
| Fibre | 0.8 g |
| Salt | 0.07 g |
Protein per 100 kcal
2.4 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
