Happy Australia Day everyone! Celebrate in the sun with these classic, creamy mango icypoles. Recipe thanks to Jalna

Alternatively, for your icypoles, try adding the pulp of 1-2 passionfruit into mango puree. Or combine mango puree with yoghurt for an all over colour.

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1 large mango

1 cup Jalna Sweet ‘n Creamy Greek Yoghurt


1. Cut cheeks from the mango and remove skin. Cut flesh into chunks and place in a jug. Using a handheld blender puree until smooth.

2. To assemble icypoles. Place a dollop of Jalna Sweet & Creamy into each 80ml capacity mould, then alternate with a dollop of mango puree. Continue until each mould is full. Freeze for at least 4 hours or until set.

Prep time: 5min