Banana & Mango Frozen Yoghurt Pops

Makes: 8
Prep: 15 mins + overnight freezing

Ingredients
4 large Bananas (Cavendish)
1 ½ cup thick greek yoghurt
2 large mangoes, peeled, fruit chopped
1 tbs honey
200g white chocolate, melted
2 tbs hundreds and thousands

Method
Peel and roughly chop bananas. Place into a snap lock bag. Freeze for 4 hours or overnight.
Place frozen bananas into food processor. Process until finely chopped. Add the mango, yoghurt and honey. Process until smooth.
Divide the mixture between 8 plastic cups, insert a paddle pop stick into each. Cover and freeze overnight.
Remove the yoghurt pops from the cups. Drizzle with white chocolate and sprinkle with hundreds and thousands. Serve.

Tips
When fresh mangoes are not available, replace with 1 cup frozen Australian mango or 250g fresh or frozen strawberries or raspberries, pureed.
Once frozen, wrap the pops either in or out of the cups tightly with plastic wrap to prevent freezer burn. They will keep up to 4 weeks in the freezer.