300 ml Skyr/Greek yogurt
1 handful fresh raspberries ( could be from frozen)
2 tbsp honey
Cut the mango and remove the skin. Place in food processor/blender with 150 ml skyr/Greek yogurt and 1 tbsp honey. Blend till smooth and place it in a bowl.
Clean the food processor and blend raspberries, yoghurt and honey till smooth.
Fill half of the Popsicle molds with mango mixture and fill the remaining space with the raspberry mixture.
Place in the freezer for minimum 4 hours.
Optional: add a pinch of vanilla powder to each mixture
Makes 6 Popsicles