1 1/2 cups (375 ml) mango purée (see note)

1/2 cup (105 g) sugar

1/2 cup (125 ml) plain Greek yogurt

1/2 cup (65 g) crushed unsalted pistachios

In a bowl, whisk together the purée and sugar until the sugar has dissolved. Stir in the yogurt.

Sprinkle half of the pistachios into ice-pop moulds and pour the mango mixture overtop, leaving 1/2 inch (1 cm) of space at the top of each mould. Top with the remaining pistachios and insert the ice-pop sticks.

Freeze for 6 hours or until firm. For easy unmoulding, place under hot running water.

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