Serves 4-6 icy poles
Time 4-6 hours
Ingredients
4 tsp. coconut water powder
1 cup natural yoghurt
1/2 cup mango puree
4 tbsp. maple syrup
Method
In a food processor add the coconut water powder, natural yogurt, mango puree and maple syrup and blend until smooth.
Pour into ice-block moulds and freeze for 4-6 hours, until firm.
