For the mango puree add the chopped mango into a small saucepan followed by the
sugar, lemon and lime juice. Stir over a low heat until the sugar has dissolved. Raise the heat and let it simmer for 5-10 minutes until the mangoes have softened. Add inside contents of passion fruit into a blender with the mango. Blitz into a puree with a blender. Leave to cool completely.
- 2 Layer spoonsful of yogurt, mango puree and fresh passionfruit into the ice lolly moulds before placing a wooden stick into the centre.
- 3 Leave to set in the freezer for at least 3 hours or overnight.