Mango Lassi Popsicle

300 gr ripe mango, peeled & cut into 2
250 gr Yogurt Original (sy Greenfields)
175 ml of Liquid Sugar (boil 250ml of water + 250gr of granulated sugar until it boils & thickens, cool). The level of sweetness can be adjusted to taste.
Popsicle Mold

1. Blend the mango and 75 ml of liquid sugar until it's a bit creamy, the dough still has the mango texture
2. Mix 125gr yogurt with mango puree, mix well. Pour into a container with a lid.
3. Stir until well blended 125gr yogurt and 100ml liquid sugar. Pour into a container with a lid
4. Put the container containing the mango puree and yogurt mixture into the freezer for 30 minutes – 1 hour until slightly frozen. The goal is that when poured into the mold is not mixed.
5. Take out the two doughs, pour alternately into the popsicle mold. Store in the freezer until completely frozen (at least 10 hours).
Remove from the mold and serve immediately.

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